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Home » Sauces & Condiments » Demi-Glace

Demi-Glace

Posted by: Diabetic Foodie / Sauces & Condiments / September 21, 2012

Jump to Recipe Print Recipe

This easy demi-glace is great to have on hand for so many recipes! Use it in place of beef stock for richer flavor or as the base for a delicious homemade sauce.

Demi-Glace in a pyrex measuring glass

Have you heard of demi-glace before? It’s a rich brown sauce often used in French cuisine, usually in place of beef stock or as the base for sauce recipes.

Traditional versions use a brown stock made from veal knuckles, but I wanted to create a variation with easy, every-day ingredients. I’m not sure how many of us have veal knuckles on hand at any given time!

This sauce is great to store in your freezer so you can use it any time you want a rich, full-bodied sauce. Once you try it in one recipe, you’re going to start adding it to everything!

How to make demi-glace

I love that this wonderful French-inspired sauce comes together in just six easy steps with simple ingredients!

Step 1: Heat the olive oil in a heavy saucepan over medium-high heat.

Step 2: Once the oil is hot, add the celery, onion, and carrots. Cook, stirring frequently, until the onions are just beginning to caramelize, about 10 minutes.

Step 3: Add the wine and cook until the sauce is reduced by half, about 5 minutes or so.

Step 4: Add the stock and tomato paste, then mix until well-combined.

Step 5: Decrease the heat to medium-low and simmer until the sauce decreases in volume by one-quarter, about 25 minutes.

Step 6: Remove the sauce from heat, allow it to cool, and then strain it into a measuring jar or container.

That’s it! You can either use the sauce immediately or store it for future use.

How to use in other sauces

Demi-glace is not usually served on its own. Instead, it’s often used as the base for a hearty sauce or in place of beef stock for a bold, rich flavor.

One of my favorite ways to use it is in the tarragon tomato sauce that I serve with my chicken apple meatloaf. You’ll never want to eat meatloaf with ketchup again!

I also love throwing a spoonful or two in my stir-fry for a boost of flavor.

At first glance, you might be worried that the sodium in this recipe is very high. However, the nutritional information I’ve provided is for 1/2 a cup. Once added to another sauce, a 1/2 cup will probably be enough for 4 servings.

Storage

This recipe is one I recommend making ahead of time so you have it on hand whenever you need it.

Once cooled, this sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. For longer use, you can store it in the freezer for up to 3 months.

Other healthy sauce recipes

I prefer to make most of my sauces right at home. That way, I can control the amount of sodium and sugar, plus I can avoid unnecessary fillers or preservatives you find in store-bought versions. Here are some of my favorite easy and delicious sauce recipes:

  • Steak Sauce with Figs and Chiles
  • Marinara Sauce with Red Lentils (Instant Pot)
  • Light Tartar Sauce

When you’ve tried this sauce, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Demi-Glace
5 from 2 votes

Demi-Glace

This easy demi-glace is great to have on hand for so many recipes! Use it in place of beef stock for richer flavor or as the base for a delicious homemade sauce.
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Author:Diabetic Foodie
Servings:5 servings
Review Print

Ingredients

  • 2 teaspoons olive oil
  • 1 cup celery (diced)
  • 1 cup onion (diced)
  • 1 cup carrots (diced)
  • 1 cup dry red wine (drinking quality)
  • 4 cups unsalted or low-sodium beef stock
  • 2 tablespoons tomato paste

Instructions

  • Heat the olive oil in a heavy saucepan over medium-high heat.
  • Once the oil is hot, add the celery, onion, and carrots. Cook, stirring frequently, until the onions are just beginning to caramelize, about 10 minutes.
  • Add the wine and cook until the sauce is reduced by half, about 5 minutes or so.
  • Add the stock and tomato paste, then mix until well-combined.
  • Decrease the heat to medium-low and simmer until the sauce decreases in volume by one-quarter, about 25 minutes.
  • Remove the sauce from heat, allow it to cool, and then strain it into a measuring jar or container.

Recipe Notes

This recipe is for 5 servings of demi-glace. Each serving is a 1/2 cup.
When using in another sauce, a 1/2 cup will probably serve 4 people, so don’t be alarmed by the amount of sodium in this recipe.
This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition Info Per Serving

Nutrition Facts
Demi-Glace
Amount Per Serving (1 half cup)
Calories 112 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 423mg18%
Potassium 0mg0%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 9g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Sauces & Condiments
Cuisine: French
Keyword: demi glace, dinner recipes
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Norm says

    July 20, 2019 at 1:39 pm

    5 stars
    Outstanding

    Reply
  2. The Food Hunter says

    September 25, 2012 at 4:25 pm

    really…you don’t keep veal knuckles on hand?? 🙂

    Reply
  3. Nelly Rodriguez says

    September 22, 2012 at 7:40 am

    My chef and I were just talking about this! How we use demi so much in the restaurant, but home cooks don’t really. And that there aren’t any great demi retail brands! Thanks for the recipe! It’s amazing on EVERYTHING!

    Reply
  4. sunithi says

    September 21, 2012 at 10:56 pm

    Never made this before ! Interesting. Beats regular gravy for sure ! Must be bursting with flavor !

    Reply

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