Simple Demi-Glace Recipe with Store-Bought Stock
A quick demi-glace, made with store-bought beef stock, delivers deep, rich flavors with significantly reduced preparation time.
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Instructions
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Prepare a sachet by tying 1 bay leaf, 1 teaspoon dried thyme, 6-8 parsley stems, and 8-10 whole peppercorns in cheesecloth.
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Sauté 1/2 cup chopped yellow onions, 1/4 cup chopped celery, and 1/4 cup chopped carrots in 2 tablespoons clarified butter over medium heat until the onions are translucent.
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Stir in 1/4 cup all-purpose flour and cook for 3 minutes until lightly browned.
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Whisk in 3 cups low-sodium beef stock. Bring to a boil, then add the sachet and simmer for 20 minutes, reducing the volume by one-third.
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Remove the sachet. Strain the sauce through a cheesecloth-lined mesh strainer, pressing solids to extract liquid.
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Return strained sauce and sachet to the pot. Stir in the remaining 2 cups low-sodium beef stock.
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Boil, then simmer for 50 minutes until the sauce reduces by half.
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Discard the sachet and strain the sauce again through fresh cheesecloth.
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Season with kosher salt to taste if serving directly, or reserve seasoning for later if incorporating into another recipe.