Classic Demi-Glace Sauce Recipe
fromthefrizzledleek.comthefrizzledleek.com/demi-glace-recipe
There is nothing quite like Demi-Glace, a rich, silky sauce that gives steak, short ribs, and other meats a restaurant-quality taste. I used to make batches of it in professional kitchens, and now I get to teach you how to make it at home.
Ingredients
Instructions
Heat oil in a large pot. Add onion, carrot, and celery, then cook until lightly browned. Add sugar and tomato paste, then cook until caramelized.
Pour in red wine, scrape the bottom of the pot, and reduce by 75%.
Stir in veal stock and bring to a gentle simmer, and reduce for 2 hours over a medium-low heat.
Strain through a fine mesh strainer to remove vegetables.
Return liquid to the pot and simmer until reduced to about 2 cups, thick enough to coat a spoon.
Use immediately or cook and freeze in ice cube trays.
Nutrition
- Calories
- 682 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 49 g
- Fat Content
- 16 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.1 g
- Sodium Content
- 5016 mg
- Fiber Content
- 2 g
- Sugar Content
- 20 g
- Unsaturated Fat Content
- 14 g
- Serving Size
- 1 serving
