Demi-Glace Sauce (easy version)
1 ½ cups (about 6 – 8 servings) This French sauce is the king of the sauces for beef or pork steaks. It will add a different element, which will make every meal really special. The original must be made from veal bones and cooked for longer than one day. My recipe simplifies this process to a... Read more ... more reasonable time and uses more common ingredients. Even with this simplification, I bet you will really enjoy it. Read less x saved Tom the Chef Founder November 14, 2023 2 h.2h. 2/5 2 h. 2h. 2/5 Ingredients: ¼ cup of frying oil (any kind) (adjust if needed)1 onion - quartered with skin on (medium size)3 carrots - cut into large pieces3 - cut into large pieces4 cloves of garlic - crushed and with the skin1 cup of tomato paste12 cups of beef broth/stock2 ½ cups of red wine of your choice1 sprig of rosemary1 TBSP of pepper - whole6 bay leaves½ TSP of allspice - ground¼ TSP of salt ¼ cup of frying oil (any kind) (adjust if needed) 1 onion - quartered with skin on (medium size) 3 carrots - cut into large pieces 3 - cut into large pieces 4 cloves of garlic - crushed and with the skin 1 cup of tomato paste 12 cups of beef broth/stock 2 ½ cups of red wine of your choice 1 sprig of rosemary 1 TBSP of pepper - whole 6 bay leaves ½ TSP of allspice - ground ¼ TSP of salt Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Pot (8 QT or more)1x Wooden Spoon or High-Temperature Silicone Spatula1x Colander1x Medium Sauce Pan or Small Pot (4QT) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Pot (8 QT or more) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Colander 1x Medium Sauce Pan or Small Pot (4QT) Directions: 1. Sear: 1.1. Preheat a large pot on medium-high heat with ¼ cup of frying oil and add: 1 medium onion – cut into large pieces with the skin on 3 carrots – cut into large pieces with the skin on 3 celery ribs – cut into large pieces 4 cloves of garlic – crushed with the skin on Sear with occasional stirring until a nice sear is reached (about 3 – 4 minutes). 2. Boiling: 2.1. Add: 12 cups of beef stock 1 cup of tomato paste 2 ½ cups of red wine 1 sprig of rosemary 1 TBSP of pepper – whole 6 bay leaves ½ TSP of ground Allspice ¼ TSP of salt Briefly stir and bring to a boil with occasional stirring. 2.2. Lower heat to medium and let boil for about 60 minutes with occasional stirring. 3. Finishing phase: 3.1. Pour sauce over the strainer into another pot to remove vegetables and herbs. 3.2. Place the pot on high heat and cook with occasional stirring until reduced to ¼ (about 20 – 30 minutes, may take longer, do not give up until thickness is right). The final sauce should be thick enough to coat a spoon. Tip: If necessary, extend the cooking time to reach this result. 3.3. Taste and add salt and pepper if needed. Serve hot or cold. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.