Demi-glace is a classic French mother sauce made by slowly simmering beef bones and vegetables for 14-18 hours, then progressively reducing the stock to concentrate flavor and eliminate water. The final product is frozen in convenient ice cube portions for use in sauces and gravies.
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Adapted from a video by Chef Jean-Pierre
Demi Glace The King of All Sauces | Chef Jean-Pierre
beef bones (a mix of marrow bones and meaty bones such as oxtail and neck bones)balance between marrow bones and meat-bearing bones is important; amounts can be scaled up or down as needed12 lb
onionslarge onions, unpeeled3
tomato paste22 oz
leekslarge, washed well to remove sand4
carrotsunpeeled2 lb
celerycelery stems only, not leaves~4 stalksest.
parsley
fresh parsley stems
~1 bunchest.
thymefresh sprigs, may be left whole~4-5 sprigsest.
bay leavesdried or fresh~3est.
black peppercornsa small handful~1 tbspest.
watercold water, added to fill pot to appropriate level~12 quartsest.
Steps
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1
Prepare beef bones, combining marrow bones and meat-bearing bones (such as oxtail and neck bones) in a balanced proportion.
2
Coat all beef bones and onions thoroughly with tomato paste, ensuring even coverage on all sides.
3
Place the tomato paste-coated bones and onions in a roasting pan and place in a 450°F oven. Every 30 minutes, remove and stir to ensure even caramelization without burning. Roast for about 2–3 hours until deep golden brown.
4
Place the roasting pan in a water bath with hot water, stirring and scraping the bottom to deglaze and capture all the caramelized bits without waste.
5
Transfer all roasted bones and caramelized bits to a large pot. Add unpeeled onions, washed leeks, unpeeled carrots, celery stems, fresh parsley stems, thyme sprigs, bay leaves, and black peppercorns.
6
Cover with cold water to appropriate level and bring to a boil.
7
Reduce heat to the lowest possible setting, maintaining only a tiny blue flame, and let the stock simmer for 14–18 hours. Every few hours, check the bottom with a wooden or metal spoon to ensure nothing sticks or burns. Do not stir burnt bits at the bottom; simply remove them.
8
After simmering, observe that the liquid has significantly reduced in volume. Strain everything through a colander to remove all solids (bones, vegetables, etc.), transferring the liquid to a new pot.
9
Further strain the stock through a fine double-mesh strainer to remove any remaining solids and sediment. Gently rub the bottom of the strainer with a ladle to help the liquid pass through.
10
Optionally, to take a break, refrigerate the stock overnight so that fat rises to the top and solidifies, making it easy to remove.
11
Remove the layer of fat from the surface (either in one large piece or smaller pieces), then bring the stock to a boil and begin the reduction process.
12
Progressively reduce the stock from 22 quarts down to 4 quarts. Throughout reduction, every half hour gently shake the bottom of the pot to prevent sticking. As volume decreases, transfer to smaller pots. Maintain medium heat to avoid splattering. Continue until the mixture reaches a deep amber color with a rich, silky, glossy consistency.
13
Once cooled, pour the demi-glace into ice cube trays (or into 8 oz or 16 oz containers) for convenient portioning.
14
Freeze until solid. After freezing, let the ice cube tray sit at room temperature for about 45 minutes to 1 hour until the demi-glace pops out easily.
15
Transfer the popped-out demi-glace cubes to a baking sheet and freeze again until hardened, then transfer to freezer bags to prevent sticking. Store in the freezer for years. When needed, take out the desired number of cubes and add to sauces or gravies.
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