How to make Demi Glace sauce

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.

Roast beef and veal bones in a preheated oven until browned, about 30-40 minutes.

Transfer roasted bones to a large stockpot.

Add chopped onion, carrots, and celery to the pot.

Stir in tomato paste and cook for 5 minutes until caramelized.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add enough water to cover the bones, about 4-5 quarts.

Add bay leaves, thyme, and black peppercorns to the pot.

Bring to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface.

Simmer for 8-12 hours, adding water as needed to keep bones submerged.

Strain the stock through a fine-mesh sieve into a clean pot.

Return the strained liquid to the heat and reduce until thickened, about 1-2 hours.

Season with salt to taste.

For a glossy finish, whisk in a few tablespoons of butter before serving.

Cooking Techniques

Spice Level: