Demi-glace Recipe
Rich and velvety demi-glace, a classic French sauce made from a blend of browned bones and aromatic vegetables, perfect for enhancing your favorite dishes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Demi-Glace
Method
Instructions for Making Demi-Glace
- 1
Roasting the Bones
Preheat your oven to 400°F (200°C). Place the beef bones in a roasting pan and roast for about 30-45 minutes until they are browned.
- 2
- 3
Simmering
Add water to the pot, ensuring the bones are covered. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface. Add bay leaves, thyme, and peppercorns. Simmer for at least 4 hours, preferably 8-12 hours for a richer flavor.
- 4
Straining
After simmering, strain the stock through a fine mesh sieve or cheesecloth into another pot to remove solids. Discard the solids.
- 5
Reducing
Return the strained stock to the stove and simmer on low heat until it reduces to about half its original volume. This will create a thicker, more concentrated demi-glace. Season with salt to taste.
- 6
Cooling and Storing
Allow the demi-glace to cool before storing in airtight containers. It can be refrigerated for up to a week or frozen for later use.
