Demiglace sauce
6 servings
600 minutes
Demi-glace is the true embodiment of French culinary sophistication. Its rich, intense flavor is formed by the long reduction of beef bones, vegetables, and wine, creating a thick, silky texture. The history of this sauce dates back to classical French cuisine, where it became the foundation for many exquisite dishes. Demi-glace has a deep meaty aroma with subtle hints of tomato and spices, making it an ideal complement to beef dishes, potatoes, stews, and soups. It is not just a sauce – it is a symbol of mastery and patience that transforms any meat dish into a gastronomic masterpiece.
1
Prepare the ingredients.
2
Chop the onion, carrot, and celery coarsely.
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
3
Line the baking tray with parchment paper.
4
Coat beef bones and chopped vegetables with tomato paste and place them on a baking sheet.
- Beef bones: 2 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Tomato paste: 100 g
5
Bake at 200 degrees for 40 minutes. The bones should darken.
6
Place the bones and vegetables in a pot, pour in wine and water. Add bay leaf, allspice, and thyme.
- Beef bones: 2 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Dry red wine: 500 ml
- Water: 2 l
- Bay leaf: 2 pieces
- Allspice berries (whole): 5 piece
- Thyme: 2 sprigs
7
Bring the broth to a boil and simmer on very low heat for 8–10 hours. The broth should reduce by 4–5 times.
8
During broth preparation, you need to remove the fat that forms on the surface.
9
Strain the reduced broth and put it back on the heat. Bring to a boil. When the consistency resembles a liquid sauce, season with salt and pepper, then remove from heat.
- Salt: to taste
- Ground black pepper: to taste
10
The sauce is perfect for beef dishes, potatoes, stews, soups, and as a base for meat sauces.
