Let’s talk about beef demi-glace, that deep, glossy, flavor-packed magic sauce that takes meals from “pretty good” to “a chef made this, right?” It’s the secret weapon behind restaurant-quality pan sauces, risottos, and braises. And while the store-bought versions cost a small fortune (or, worse, come in those mystery powder cubes), making it yourself is surprisingly easy; it just takes a little time and patience. If you don’t have the time to make your own, our demi-glace is the highest quality and most affordable on the market (but really, we encourage you to make your own!).
What Is Demi-Glace, Anyway?
Demi-glace is a rich, concentrated sauce made by reducing beef stock and brown sauce (a.k.a. Espagnole sauce) until you get a thick, velvety consistency. Think of it like stock’s more intense, silkier cousin. Traditionally, it takes two days and a whole French brigade of sauce-making, but we’re all about keeping things doable—so we simplify things a bit in our recipe.
What You’ll Need
Ingredients:
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5 lbs beef bones (we think knuckle work best)
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2 Tbsp tomato paste
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2 carrots, chopped
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2 celery stalks, chopped
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1 large onion, chopped
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4 cloves garlic, smashed
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2 cups red wine (optional, but adds depth)
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10 cups water
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2 sprigs thyme
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2 bay leaves
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5-6 black peppercorns
Step-by-Step: How to Make Beef Demi-Glace
1. Roast the Bones Like You Mean It
This is where the deep, roasted flavor starts. Set your oven to 425°F (220°C) and spread the beef bones on a roasting pan. Roast for 45 minutes to an hour, flipping them halfway. You want deep brown caramelization, not a sad, pale attempt.
2. Build Your Stock Base
- Transfer the roasted bones to a large stockpot. Pour off excess fat from the roasting pan.
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Add carrots, celery, onion, and garlic to the pot. Stir in tomato paste, letting it cook for a minute to get that deep umami boost.
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Pour in red wine, scraping up any bits stuck to the bottom of the pan (a.k.a. free flavor).
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Add water, thyme, bay leaves, and peppercorns.
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Bring to a gentle simmer (not a rolling boil, unless you like cloudy stock). Let it go for 6-8 hours, skimming off any foam or impurities that rise to the top.
3. Strain & Reduce
- Strain the stock through a fine-mesh sieve (or cheesecloth if you’re fancy). Discard the solids.
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Return the strained liquid to the pot and simmer until reduced by half to concentrate the flavor.
4. Make It a Demi-Glace
Now, the classic way involves making an Espagnole sauce (a roux-thickened brown sauce), but we're going to keep it simple. Keep simmering your reduced stock until it thickens into a deep, glossy glaze. This can take another 2-4 hours, and you'll need to watch for a luscious, spoon-coating consistency.
5. Store
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Pour into small containers or ice cube trays (pro tip: freeze in tablespoon portions for easy use).
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Store in the fridge for a week or freeze for months.
How to Use Demi-Glace
Now that you have this liquid gold, let’s put it to work:
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Pan Sauce: Deglaze a pan with a spoonful of demi-glace and a splash of wine. Pour your pan sauce over your cooked protein, veggies, or starch for a flavor boost!
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Stews & Braises: Stir a tablespoon into your next slow-cooked masterpiece.
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Risottos & Soups: Boost depth of flavor with just a spoonful.
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Fancy Butter: Whisk into softened butter and spread on some toast for an instant umami bomb.
Final Thoughts
Making your own beef demi-glace is totally worth it (both for the flavor and the bragging rights). It’s one of those kitchen projects that feels fancy but is really just patience and good ingredients doing their thing.
Ready to give it a go? Let us know how it turns out!
