Traditional demi-glace is made with two ingredients: brown stock (usually veal-based) and brown sauce (Sauce Espagnole). I needed demi-glace for the Tarragon Tomato Sauce I’ll be making to accompany my Chicken Apple Meatloaf for this week’s SundaySupper, but I didn’t have any veal knuckles handy.
Fortunately, I found a lower-maintenance recipe for demi-glace in the Tupelo Honey Cafe’s cookbook (which is where the meatloaf recipe comes from anyway). No veal bones required.
Make this sauce and then freeze it for later. I use it as a replacement for beef stock when I want a dish to have richer flavor with more body.
- 2 teaspoons olive oil
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup dry red wine drinking quality
- 4 cups unsalted or low-sodium beef stock
- 2 tablespoons tomato paste
Heat oil in heavy saucepan over medium-high heat, then add celery, onion and carrots. Cook, stirring frequently, until onions are just beginning to caramelize, about 10 minutes.
Add wine and cook until reduced by half, 5 minutes or so.
Add stock and tomato paste. Blend well, decrease heat to medium-low and simmer until the sauce decreases in volume by one-quarter, about 25 minutes.
Cool, strain and refrigerate for up to 2 weeks or freeze for up to 3 months.
I’ve provided nutritional information for a serving size of 1/2 cup. When you use the demi-glace in another sauce, 1/2 cup will probably serve 4 people, so don’t be too thrown by the amount of sodium in this recipe.
Nutrition facts per serving (1 half cup)