A simplified demi-glace-style reduction made from brown veal stock, red wine, roasted mirepoix, tomato paste, and herbs. Reduce it slowly and salt only after tasting the concentrated sauce.
Demi-Glace Sauce
A simplified demi-glace-style reduction made from brown veal stock, red wine, roasted mirepoix, tomato paste, and herbs. Reduce it slowly and salt only after tasting the concentrated sauce.
TypeSauces
Prep10 minutes
Cook60 minutes
Rest0 minutes
Total70 minutes
YieldAbout 400 g
Servings8
Serving50 g
DifficultyIntermediate
CuisineFrench
Ingredients
Batch
Instructions
Serving Ideas
- Spoon over grilled meats, fish, seafood, eggs, pasta, rice, potatoes, or vegetables.
- Use as a finishing sauce, dipping sauce, pan sauce, or cooking base.
- Adjust thickness with hot water, stock, cream, citrus, or olive oil before serving.
Chef Tips
- Taste Demi-Glace Sauce at the end and adjust salt, acid, sweetness, and richness in small steps.
- Use clean utensils and store in a covered container for the best shelf life.
Storage
Store in a clean airtight container in the refrigerator for up to 5 days. Stir before serving and adjust the texture if it thickens after chilling.
Allergen Notes
No major allergen is intentionally added. Check packaged spices, sauces, vinegars, oils, and condiments for cross-contact or hidden allergens.