Golden Demi-Glace Recipe
The Golden Demi-Glace Recipe is a rich, flavorful sauce perfect for enhancing meats, soups, and more. Easy to make with a few simple ingredients, it brings restaurant-quality taste to your dishes.
Ingredients
- 2 cups chicken stock
- 2 cups beef stock
- ½ cup mirepoix carrots, onions, celery
- 2 tablespoons butter
- 2 tablespoons flour for roux
- ½ cup dry white wine optional
- 1 sprig rosemary optional
- Salt and pepper to taste
Instructions
Prepare the Mirepoix:
- In a medium-sized saucepan, combine chopped carrots, onions, and celery. Sauté in butter over medium heat until softened, about 5 minutes.
Make the Roux:
- Add flour to the mirepoix and stir continuously for 2-3 minutes until it forms a thick paste and turns light golden.
Add the Stock:
- Gradually pour in the chicken and beef stock while stirring to avoid lumps. Bring to a boil, then reduce the heat to a simmer.
Simmer and Reduce:
- Add the rosemary (if using), and let the sauce simmer for about 1.5 to 2 hours, stirring occasionally. The sauce should reduce by half and thicken to a rich, glossy consistency.
Strain the Sauce:
- Strain the sauce through a fine mesh sieve to remove the solid bits of mirepoix. Discard the solids and return the liquid to the pot.
Finish and Season:
- Taste and adjust the seasoning with salt and pepper. For extra richness, you can stir in a little more butter at this stage.
Serve or Store:
- Use immediately over meats or vegetables, or store in an airtight container for up to a week in the fridge or freeze for longer storage.
Notes
- Calories: 90
- Fat: 6g
- Protein: 6g
- Carbs: 5g
- Fiber: 1g
- Sugar: 1g