Demi-Glace Recipe

Name: Demi-Glace Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 570 min
Yield: 12
Cuisine: French
Ingredients: 4 –5 lbs veal bones (or beef bones, cut to expose marrow); 2 carrots (roughly chopped); 2 celery stalks (roughly chopped); 2 medium onions (quartered); 2 –3 garlic cloves (crushed); 2 tablespoons tomato paste; 1 bay leaf; 4 –5 sprigs fresh thyme; 6 –8 whole black peppercorns; Cold water (enough to cover bones); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 small onion (finely diced); 1 small carrot (finely diced); 1 celery stalk (finely diced); 1 tablespoon tomato paste; 2 cups of brown stock (from above); Remaining brown stock (approx. 4–5 cups); Prepared Espagnole sauce

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A rich, velvety demi-glace made from roasted bones and aromatics. Perfect for adding deep, savory flavor to meats and sauces.

570 min

cook 480 min

French

Ingredients

Instructions

Roast the Bones and Vegetables:

Preheat your oven to 425°F (220°C).
Arrange veal bones, carrots, celery, and onions in a large roasting pan.
Roast for 40–45 minutes, turning once, until deeply browned.

Deglaze the Roasting Pan:

Transfer the roasted bones and vegetables to a large stockpot.
Deglaze the hot roasting pan with ½ cup water, scraping up all browned bits.
Pour this liquid into the stockpot—it's packed with flavor.

Make the Brown Stock:

Add garlic, tomato paste, bay leaf, thyme, peppercorns, and cold water (to cover everything).
Bring to a gentle boil, then reduce to a bare simmer.
Skim foam regularly and simmer 6–8 hours, uncovered.
Strain through a fine sieve and discard solids. You should have ~6 cups of stock.

Prepare the Espagnole Sauce:

In a saucepan, melt 2 tablespoons butter over medium heat.
Whisk in 2 tablespoons flour and cook for 2–3 minutes until lightly golden.
Add diced onion, carrot, and celery; cook until softened (about 5 minutes).
Stir in 1 tablespoon tomato paste and cook for 1 minute.
Gradually whisk in 2 cups brown stock. Simmer 20 minutes, stirring occasionally, until slightly thickened.

Combine and Reduce:

In a clean pot, combine the Espagnole sauce and remaining brown stock.
Simmer gently over medium-low heat, uncovered, for 1½ to 2 hours, reducing by half.

Strain and Cool:

Strain through a chinois or fine sieve for a smooth finish.
Cool to room temperature, then refrigerate. It will set into a soft gel.

Store:

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in ice cube trays or small containers for up to 3 months.

Nutrition

Calories: 35 kcal
Serving Size: 1 serving