Demi Glace or Semi Demi Glace Simple Reduction and 2 Cheats
Master the art of French-inspired cooking with this simplified recipe for Demi-Glace—or its quicker counterpart, the Semi Demi-Glace. Perfect for elevating any dish, this velvety sauce combines a traditional roux with rich beef stock, red wine, tomato paste, and fragrant herbs like thyme and bay leaf. The recipe uses a classic reduction technique to concentrate flavors over time, yet offers two clever cheats: a prepared gravy mix for speedy thickening, or demi-glace concentrate to amplify depth with minimal effort. Whether you're creating a luxurious topping for steaks or enhancing roasted meats, this versatile sauce is your ticket to restaurant-quality meals at home. Ready in just over an hour (or less with shortcuts), it's an ideal blend of tradition and convenience.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 4 cups Beef stock
- 1 cup Red wine
- 1 tablespoon Tomato paste
- 1 whole Bay leaf
- 1 teaspoon Fresh thyme
- 5 whole Black peppercorns
- 0.5 teaspoon Salt
- 1 packet Optional: Prepared gravy mix
- 1 teaspoon Optional: Store-bought concentrated beef stock (like demi-glace concentrate)
Instructions
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux turns a light golden color.
Gradually whisk in the beef stock a little at a time to avoid clumping. Stir well to combine.
Add the red wine, tomato paste, bay leaf, thyme, and black peppercorns. Bring the mixture to a gentle simmer over low heat.
Simmer the sauce uncovered for about 40-50 minutes, stirring occasionally. During this time, the sauce will reduce and thicken to a rich consistency.
Once reduced, strain the sauce through a fine-mesh sieve to remove the solids, leaving behind your smooth demi-glace.
Season the sauce with salt to taste and serve over your desired dish (e.g., steak, lamb, or pork).
Optional Quick Cheat 1: If short on time, whisk in a prepared gravy mix during step 2 to thicken the sauce faster while still working to reduce the overall liquid.
Optional Quick Cheat 2: Add a teaspoon of store-bought concentrated beef stock (like demi-glace concentrate) to the sauce while it simmers for a deeper flavor without extensive reduction.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
