Demi-Glace — Rich Reduction
Unlock the secrets of French cuisine with this intensely flavorful demi-glace. Transform simple dishes into culinary masterpieces with its rich, savory depth.
Demi-Glace — Rich Reduction
Unlock the secrets of French cuisine with this intensely flavorful demi-glace. Transform simple dishes into culinary masterpieces with its rich, savory depth.
Key move
Roast the bones deeply and deglaze the pan thoroughly to extract maximum flavor.
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The Setup
- Roasting PanLarge
- Stockpot8 quart
- Fine-Mesh Sieve
- Cheesecloth
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/2)
The Spice Blend (0/2)
Bones are burning during roasting.
Reduce the oven temperature slightly and check more frequently.
Stock is not reducing.
Ensure the heat is low enough to simmer gently, but high enough to evaporate liquid.
Chef's Notes
Roast bones until deeply browned for maximum flavor. Don't rush this step; it's crucial for a rich demi-glace.
Skim fat diligently during simmering. This ensures a clean, intensely flavored sauce, not a greasy one.
Demi-glace freezes beautifully. Portion into ice cube trays for convenient, single-serving flavor boosters.
Serve as a base for pan sauces, gravies, or enrich soups and stews. A little goes a long way!
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Oven is preheated to 400°F (200°C).
TOSS
Toss beef bones (8 lb) with olive oil (¼ cups) and spread them in a single layer on a roasting pan.
Beef bones are coated in olive oil and spread evenly on the roasting pan.
ROAST
Roast bones for 1-1.5 hours, flipping halfway through, until deeply browned.
Bones are deeply browned.
ADD
Add carrots (2 cups), celery (2 cups), and onion (2 cups) to the roasting pan with the bones. Stir in tomato paste (½ cups).
Vegetables and tomato paste are added to the roasting pan with the bones.
ROAST
Continue roasting for another 30 minutes, or until the vegetables are caramelized.
Vegetables are caramelized.
TRANSFER
Transfer the bones and vegetables to a large stockpot.
Bones and vegetables are in the stockpot.
DEGLAZE
Deglaze the roasting pan with red wine, scraping up any browned bits from the bottom. Pour the wine into the stockpot.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Roasting pan is deglazed and the wine is in the stockpot.
ADD
Add beef stock (8 cups), bay leaf (2 leaves), and peppercorns to the stockpot. Bring to a boil, then reduce heat and simmer gently for 6-8 hours, skimming off any foam or impurities that rise to the surface.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Stock is simmering gently and impurities are being skimmed.
STRAIN
Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.
Stock is strained and solids are discarded.
RETURN
Return the strained stock to the stockpot and simmer over low heat until reduced by half, about 2-4 hours.
Sauce is reduced by half and thick enough to coat the back of a spoon.
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