Demi-Glace
Demi-glace is a rich, flavorful sauce made by reducing a mixture of brown stock (usually beef or veal) and brown sauce (Espagnole sauce). It is a cornerstone of classic French cuisine and is used as a base for many sauces. The process can take time, but the result is well worth the effort!
Ingredients:
4 cups beef or veal stock (preferably homemade)
2 cups Espagnole sauce (recipe provided below)
1 sprig fresh thyme
1 bay leaf
2-3 black peppercorns
1 small carrot, peeled and chopped
1 small onion, chopped
1 small celery stalk, chopped
For the Espagnole Sauce:
2 tbsp butter
2 tbsp flour
1/4 cup tomato purée
1/2 cup mirepoix (carrot, celery, onion – all finely diced)
2 cups beef or veal stock
1 bay leaf
1 sprig thyme
Salt and pepper to taste
Instructions:
1. Make the Espagnole Sauce:
Sauté the mirepoix: In a medium saucepan, melt the butter over medium heat. Add the finely diced carrot, celery, and onion (mirepoix), and sauté until softened, about 5-7 minutes.
Make the roux: Sprinkle in the flour and stir constantly to form a roux. Cook the roux for about 3-4 minutes until it turns light brown.
Add the tomato purée: Stir in the tomato purée, and cook for another 2 minutes.
Simmer: Gradually add the beef or veal stock, whisking to prevent lumps. Add the bay leaf and thyme sprig. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes. Stir occasionally and skim off any impurities that rise to the surface. Once done, strain the sauce and set aside.
2. Make the Demi-Glace:
Combine stock and sauce: In a large pot, combine the 4 cups of beef or veal stock with 2 cups of the prepared Espagnole sauce. Add the chopped carrot, onion, and celery along with the thyme, bay leaf, and peppercorns.
Simmer: Bring the mixture to a simmer over medium heat. Lower the heat to maintain a gentle simmer and reduce the sauce for about 1.5 to 2 hours, or until it has reduced by half. Skim off any impurities that rise to the surface.
Strain: Once the demi-glace has reduced and thickened, strain it through a fine-mesh sieve, discarding the vegetables and herbs.
Cool and store: Let the demi-glace cool before using. It can be stored in the refrigerator for up to a week or frozen in ice cube trays for easy portioning and longer storage.
