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5 from 2 votes


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 Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Sauces & Condiments
Cuisine: French
Keyword: demi glace, dinner recipes
Servings: 5 servings
Calories: 112kcal
Author: Diabetic Foodie


  • 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