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Cold Sauces

Demi-Glace Sauce (easy version)

1 ½ cups (about 6 – 8 servings)
France

This French sauce is the king of the sauces for beef or pork steaks. It will add a different element, which will make every meal really special. The original must be made from veal bones and cooked for longer than one day. My recipe simplifies this process to a...

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... more reasonable time and uses more common ingredients. Even with this simplification, I bet you will really enjoy it.

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Chef Tom Chef Tom Founder
November 14, 2023
  • 2 h.
  • 2h.
  • 2/5
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Ingredients:

Tools:

Directions:

1. Sear:

1.1. Preheat a large pot on medium-high heat with ¼ cup of frying oil and add:

1 medium onion – cut into large pieces with the skin on
3 carrots – cut into large pieces with the skin on
3 celery ribs – cut into large pieces
4 cloves of garlic – crushed with the skin on

Sear with occasional stirring until a nice sear is reached (about 3 – 4 minutes).

2. Boiling:

2.1. Add:

12 cups of beef stock
1 cup of tomato paste
2 ½ cups of red wine
1 sprig of rosemary
1 TBSP of pepper – whole
6 bay leaves
½ TSP of ground Allspice
¼ TSP of salt

Briefly stir and bring to a boil with occasional stirring.

2.2.

Lower heat to medium and let boil for about 60 minutes with occasional stirring.

3. Finishing phase:

3.1.

Pour sauce over the strainer into another pot to remove vegetables and herbs.

3.2. Place the pot on high heat and cook with occasional stirring until reduced to ¼ (about 20 – 30 minutes, may take longer, do not give up until thickness is right). The final sauce should be thick enough to coat a spoon.

Tip:
If necessary, extend the cooking time to reach this result.

3.3.

Taste and add salt and pepper if needed. Serve hot or cold.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 240
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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