How To Make Demi Glace

beef bones

💰Cheaper: chicken bones

Chicken bones are less expensive and can create a lighter sauce.

veal bones

💰Cheaper: beef bones

Beef bones are more accessible and provide a rich flavor.

red wine

💰Cheaper: non-alcoholic red wine

Non-alcoholic options can provide similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Place the bones in a roasting pan, one layer deep, and brown in a 375 degree oven. Turn the bones occasionally to brown them evenly.

Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and reserve it.

Deglaze the roasting pan with part of the cold water. Add a portion of the reserved fat to the roasting pan and sauté the mirepoix until evenly browned.

Add tomato paste and brown.

Add the sachet to the stock and continue to simmer for 6-8 hours, skimming as necessary.

Strain, cool and refrigerate.

Prepare a brown roux with flour and butter. Cool.

Bring stock to boil, incorporate roux.

Add tomato puree and sachet. Simmer, skimming occasionally for 45 minutes.

Adjust consistency, season and chinois. Cool or hot hold for service.

Combine both the brown stock and brown sauce in a pan. Simmer until reduced by half. Strain and cool.

Cooking Techniques

Spice Level: