Master the Art of Making Demi-Glace
A rich, traditional demi-glace serves as an excellent base for various sauces or a flavorful enhancement for meats.
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Instructions
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Create a spice sachet by tying 1 bay leaf, 3 to 4 sprigs fresh thyme, 3 to 4 fresh parsley stems, and 7 to 8 whole black peppercorns in cheesecloth, ensuring a long string remains.
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Combine 2 cups brown sauce and 2 cups beef stock in a heavy-bottomed saucepan, bring to a boil over medium-high heat, then reduce to a simmer.
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Add the spice sachet to the simmering liquid, tying its string to the pot handle, and reduce the volume by half over approximately 45 minutes.
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Remove the pan from heat, then retrieve and discard the sachet.
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Strain the demi-glace through a mesh strainer lined with cheesecloth.
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Season to taste with kosher salt and freshly ground black pepper, then serve or use as desired.