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.
Servings: 5 servings
- 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
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.
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.
Serving: 1half cup | Calories: 112kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 423mg | Potassium: 0mg | Fiber: 2g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 9g