It’s a classic weeknight problem: you have a beautiful cut of meat, chicken, or vegetables in the fridge, but no plan beyond salt and pepper. With a jar of our Pasture Raised Chicken Demi-Glace or 100% Grass Fed Beef Demi-Glace, plus a few pantry staples, you can make five restaurant-quality sauces in 15 minutes or less. These pan sauces add slow-cooked depth to fast dinners — no special tools required.
How This Works
Demi-glace is the quickest path from “pretty good” to “wow” in the kitchen. It packs concentrated flavor from hours of slow cooking, giving you a rich base for endless sauce variations. Each recipe follows the same general format and ratios, so feel free to try different ingredients!
- Deglaze the browned bits in your pan
- Add aromatics
- Whisk in demi-glace with a little liquid
- Finish with butter or cream for a glossy, silky sauce
The Base Ratio
For two generous servings of sauce:
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2 tablespoons Offcuts Demi-Glace (chicken or beef)
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½ cup liquid: water, stock, or wine
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1–2 tablespoons cold butter or 2–3 tablespoons cream to finish
Tip: Keep heat at a lively simmer, not a hard boil, to reduce without breaking.
The 15-Minute Pan Sauce Playbook
Each recipe assumes you just cooked something in a skillet. If not, add 1 teaspoon oil to a warmed pan before starting.
1) Bordelaise Sauce (Red Wine + Shallot)
You’ll need:
1 small shallot (minced), ½ cup dry red wine, 2 tbsp demi-glace, ¼ cup water, 1 thyme sprig, 1–2 tbsp cold butter
Do it:
Sauté the shallot in the hot pan for 30 seconds. Add red wine and thyme to deglaze, simmer 2 to 3 minutes until syrupy. Whisk in demi-glace and water, simmer 2 minutes more. Off heat, swirl in butter until glossy. Season to taste.
Pairs with: steak, roast mushrooms, grilled vegetables, polenta.
Swap: use balsamic for half the wine for a touch of sweetness.
2) Mushroom Cream Sauce
You’ll need:
1 cup mushrooms (sliced), 1 tsp oil, 1 small shallot (minced), ½ cup water/stock, 2 tbsp demi-glace, 3 tbsp cream, parsley
Do it:
Sear mushrooms in oil until browned, about 3 to 4 minutes. Add shallot, cook 30 seconds. Add water or stock and demi-glace to deglaze, simmer 2 minutes. Stir in cream and lightly simmer 1 minute. Finish with chopped parsley.
Pairs with: roast chicken, pork chops, pan-fried tofu, egg noodles.
Swap: dairy-free version uses olive oil plus a spoon of mustard instead of cream.
3) Peppercorn Sauce
You’ll need:
2 tsp crushed black pepper, ¼ cup brandy/bourbon, ¼ cup water, 2 tbsp demi-glace, 3 tbsp cream, 1 tsp Dijon
Do it:
Toast pepper in the hot pan 15 seconds. Carefully add brandy to deglaze and reduce by half. Whisk in water and demi-glace, simmer 2 minutes. Stir in cream and Dijon and simmer to nappe thickness. Season with salt if needed.
Pairs with: steak, portobello burgers, seared tempeh, smashed potatoes.
Swap: no brandy at home, no problem. Use all stock or a splash of Worcestershire.
4) Diane Sauce (Mustard + Worcestershire)
You’ll need:
1 shallot (minced), 1 tsp oil, ¼ cup white wine, ¼ cup water, 2 tbsp demi-glace, 1 tsp Worcestershire, 1 tsp Dijon, 1–2 tbsp butter, chives
Do it:
1 small shallot minced, 1 teaspoon oil, ¼ cup white wine, ¼ cup water, 2 tablespoons demi-glace, 1 teaspoon Worcestershire, 1 teaspoon Dijon, 1 to 2 tablespoons butter, chopped chives
Pairs with: quick seared steaks or pork, turkey meatballs, roasted cauliflower.
Swap: add a spoon of sour cream for extra richness.
5) Shallot-Herb “House Sauce”
You’ll need:
1 shallot (minced), ¼ cup white wine, ¼ cup water, 2 tbsp demi-glace, 1 tsp lemon juice, 1 tbsp butter, 1 tbsp tarragon/parsley
Do it:
Sweat shallot 1 minute. Add wine to deglaze and reduce to a syrup. Add water and demi-glace, simmer 2 minutes. Off heat, add lemon, butter, and herbs. Season to taste.
Pairs with: roast chicken, salmon, asparagus, grain bowls.
Swap: use cider vinegar instead of lemon for a different brightness.
Troubleshooting Your Sauce
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Too salty: add water + unsalted butter, simmer briefly
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Too thin: simmer 1–2 min longer or whisk in cold butter cube
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Too thick: loosen with water or stock
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Split/greasy: whisk in splash of water off heat
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No wine: use stock + teaspoon of vinegar
Make It Yours
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Protein swap: works with mushrooms, tofu, roasted veg
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Flavor boost: garlic, lemon zest, or capers
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Heat level: chili flakes for subtle spice
Ready to Try It?
Keep a jar of Offcuts Kitchen's Demi-Glace in your fridge and you’ll never be more than 15 minutes away from a restaurant-worthy sauce. If you make one, tag us on social — we’ll cheer you on!
