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Close-up of a white bowl filled with glossy demi-glace, with a silver spoon resting inside the rich brown sauce.

Demi-Glace Recipe

Adam
A rich, velvety demi-glace made from roasted bones and aromatics. Perfect for adding deep, savory flavor to meats and sauces.
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Prep Time 30 minutes
Cook Time 8 hours
Cooling/Straining 1 hour
Total Time 9 hours 30 minutes
Course Sauce
Cuisine French
Servings 12
Calories 35 kcal

Ingredients
  

For the Brown Stock:

  • 4 –5 lbs veal bones or beef bones, cut to expose marrow
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 2 medium onions quartered
  • 2 –3 garlic cloves crushed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 –5 sprigs fresh thyme
  • 6 –8 whole black peppercorns
  • Cold water enough to cover bones

For the Sauce Espagnole:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • 1 tablespoon tomato paste
  • 2 cups of brown stock from above

For the Final Demi-Glace Reduction:

  • Remaining brown stock approx. 4–5 cups
  • Prepared Espagnole sauce

Instructions
 

Roast the Bones and Vegetables:

  • Preheat your oven to 425°F (220°C).
  • Arrange veal bones, carrots, celery, and onions in a large roasting pan.
  • Roast for 40–45 minutes, turning once, until deeply browned.

Deglaze the Roasting Pan:

  • Transfer the roasted bones and vegetables to a large stockpot.
  • Deglaze the hot roasting pan with ½ cup water, scraping up all browned bits.
  • Pour this liquid into the stockpot—it's packed with flavor.

Make the Brown Stock:

  • Add garlic, tomato paste, bay leaf, thyme, peppercorns, and cold water (to cover everything).
  • Bring to a gentle boil, then reduce to a bare simmer.
  • Skim foam regularly and simmer 6–8 hours, uncovered.
  • Strain through a fine sieve and discard solids. You should have ~6 cups of stock.

Prepare the Espagnole Sauce:

  • In a saucepan, melt 2 tablespoons butter over medium heat.
  • Whisk in 2 tablespoons flour and cook for 2–3 minutes until lightly golden.
  • Add diced onion, carrot, and celery; cook until softened (about 5 minutes).
  • Stir in 1 tablespoon tomato paste and cook for 1 minute.
  • Gradually whisk in 2 cups brown stock. Simmer 20 minutes, stirring occasionally, until slightly thickened.

Combine and Reduce:

  • In a clean pot, combine the Espagnole sauce and remaining brown stock.
  • Simmer gently over medium-low heat, uncovered, for 1½ to 2 hours, reducing by half.

Strain and Cool:

  • Strain through a chinois or fine sieve for a smooth finish.
  • Cool to room temperature, then refrigerate. It will set into a soft gel.

Store:

  • Refrigerator: Store in an airtight container for up to 1 week.
  • Freezer: Freeze in ice cube trays or small containers for up to 3 months.

Notes

Nutrition Information (Per Serving)
Nutrient Amount
Calories 35 kcal
Total Fat 1.8 g
Saturated Fat 0.6 g
Cholesterol 5 mg
Sodium 40 mg
Carbohydrates 2 g
Fiber 0.3 g
Sugar 0.7 g
Protein 3.2 g
Keyword Demi-Glace Recipe