Demi-Glace Recipe

1. 1

   Preheat the oven to 425ºF (220ºC) with a rack in the middle position. Gather all the ingredients. Nami's Tip: For a convection oven, reduce the temperature by 25ºF (15ºC).

To Make the Quick Espagnole Sauce

1. 2

   Cut ½ onion, 1 rib celery, and 1 carrot into small chunks.

2. 3

   Set an ovenproof Dutch oven or heavy-bottomed pot over medium heat. When it‘s hot, add 1 Tbsp extra virgin olive oil and the chopped onion, celery, and carrot.

3. 4

   Season with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper. Sauté for 3 minutes. Place the pot in the preheated 425ºF (220ºC) oven and roast the vegetables for 20 minutes.

   3 min
4. 5

   Meanwhile, prepare a disposable mesh tea bag or a cheesecloth to make the bouquet garni.

5. 6

   Encase 1 bay leaf, 1 tsp dried thyme, 3 sprigs parsley, and 8 peppercorns in the cheesecloth or mesh bag. Tightly tie the corners.

6. 7

   After 20 minutes, turn off the oven and transfer the pot to the stove set on medium heat. Add 1 Tbsp tomato paste and stir to distribute well.

   20 min
7. 8

   Add 4 Tbsp red wine and 8 cups beef stock/broth. Stir to combine.

8. 9

   Add the bouquet garni to the pot and bring the broth to a boil.

9. 10

   Reduce the heat and simmer for 1½ hours—the broth should reduce to about 3 cups. While it simmers, skim off the scum and fat on the surface with a fine-mesh skimmer. After 1 hour into the reduction process, start making the Brown Roux (see next section).Nami's Tip: I rinse the skimmer as I go in a glass measuring cup filled with water. If you're using this demi-glace for my Hayashi Rice recipe, start cooking the rice and marinating the beef now.

   60 min

To Make the Brown Roux

1. 11

   Melt 2 Tbsp unsalted butter in a small saucepan over medium heat until fully melted and foaming. Add 4 Tbsp all-purpose flour (plain flour).

2. 12

   Stir with a silicone spatula to combine.Nami's Tip: The roux will look crumbly at first. That's normal. It will smooth out as it cooks.

3. 13

   Continue stirring as the roux turns foamy and loose. Cook for 12–15 minutes, until it deepens to a chocolate brown color. Remove from the heat.

   15 min

To Finish the Demi-Glace

1. 14

   After 1½ hours, strain the Espagnole sauce and measure 3 cups. Return the pot of brown roux to the stove over low heat. Gradually add 3 cups Espagnole sauce, a few tablespoons at a time, stirring with a silicone spatula or whisk between additions until smooth.Nami's Tip: Store any extra sauce in an airtight container and freeze for up to 6 months.

2. 15

   Keep adding more sauce and stirring until smooth. When all the sauce is incorporated, the demi-glace is ready.

To Store

1. 16

   You can make Demi-Glace ahead of time. Store it in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.