Demi-Glace based sauces are great gourmet sauces for special dinners!
Demi-glace is the French word for a stock based rich sauce, used as the basis for many classic French dishes and used much in fancy restaurants. This sauce to make at home is great, but takes a lot of work and a couple of days. There are some great products out there that making this rich flavorful sauce easy. You can whip out a restaurant quality, high end sauce in a few minutes.
Now for those trained in classical French cooking, some sauces are thickened and this was definitely "old school". I do not care for that and produce mine as a coulis, without thickeners or roux. It is a reduction, period.
So when using these store bought, prepare it in according to directions, on the package or as below. These are reduced to what is known as "de Viande" which is a highly reduced stock. So to reconstitute is it is mixed with water.
Some more instructions on
1 Part reduced Sauce
4 Parts Boiling Hot Water
Then follow the following links to the individual sauce variations. Your family and friends will love these! You may think twice about going out to towns fanciest restaurants, when you make these at home.
Check out our friends, they are where we buy our ingredients since sometimes these can be hard to find.
Veal or Beef Demi Glace Recipe
This is a somewhat simplified Demi Glace recipe from Epicurious. I have altered it slightly to my taste, but it works nicely.
3 tablespoons vegetable oil
3 1/2 pounds meaty veal or beef bones (such as shank knuckle bones or neck bones)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk with leaves, chopped
12 cups cold water, divided
2 teaspoons tomato paste
3 fresh parsley sprigs
2 fresh thyme sprigs
1/4 teaspoon black peppercorns
2 cups dry red wine
Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until well browned. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour.Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead or freeze. Cover and chill.)
Try this Shallot and Red Wine Sauce