Best Demi Glace Recipes

DEMI-GLACE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
• Roast bones in the preheated oven until well-browned, about 75 minutes.
• While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
• Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
• Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
• Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
• Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
• Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
• Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
• Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
• Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.

DEMI-GLACE

Steps:

• Preheat the oven to 450 degrees F.
• Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
• Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
• While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
• Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
• In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
• When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

CHEF JOHN'S CHEATER DEMI-GLACE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Oil a large roasting pan with vegetable oil. Place celery, onions, and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables.
• Bake in preheated oven 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there, another 30 to 40 minutes.
• Transfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water, bay leaf, and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from heat.
• Strain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid.
• Bring to room temperature before covering; refrigerate. When demi-glace has solidified, gently use a spatula to scrape off any fat that has collected at the top.

DEMI-GLACE OR SEMI-DEMI-GLACE (SIMPLE REDUCTION AND 2 CHEATS)

Steps:

• In a large saucepan, bring stock to a boil.
• Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
• It has reduced to demi-glace if it thoroughly coats the back of the spoon.
• *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
• **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE

Steps:

• Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE

Steps:

• Oil and preheat the grill.
• Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
• Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

Steps:

• Preheat the oven to 450 degrees F.
• Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
• Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
• Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
• In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

VEAL DEMI-GLACé

Steps:

• Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
• Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
• Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
• In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .

LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE

Steps:

• Preheat oven to 275 degrees F.
• Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
• When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
• Preheat oven to 400 degrees F.
• In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
• If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.

RIB ROAST WITH RED WINE DEMI-GLACE AND ROASTED WHITE POTATOES AND ASPARAGUS

Steps:

• Preheat an oven to 350 degrees F.
• In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
• While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
• When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.

FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS

Steps:

• To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
• Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
• Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
• Preheat oven to 425 degrees F.
• Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
• Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
• Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.

LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE

Steps:

• For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
• Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
• For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
• Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
• Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
• Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
• Spoon the demi-glace sauce over the cabbage rolls.

RAVIOLI WITH WILD MUSHROOM DEMI-GLACE CREAM SAUCE RECIPE - (4/5)

Steps:

• In a large saute pan over high heat, add olive oil. Add the red onion and saute until tender. Season with salt and crushed red pepper. Add the mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with the balsamic. Add the parsley and garlic and cook for 2 minutes. Add the wine and demi-glace and reduce the heat to medium-low. Let simmer for 10 minutes or until the sauce thickens. Add the cream and stir to combine. Simmer for another few minutes or until the sauce coats the back of a spoon. In a large pot of boiling salted water, add ravioli and cook until they come to the surface (just a couple minutes for fresh ravioli.) Drain well and serve with sauce over top. Garnish with parsley and Parmesan.

GRILLED PORK CHOPS WITH CALVADOS DEMI-GLACE AND MAPLE-BACON ALMO

Steps:

• For the brined pork chops:.
• In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours.
• For the Calvados demi-glace:.
• Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper.
• For the maple-bacon almonds:.
• Preheat the oven to 350 degrees F.
• Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds.
• To serve:.
• Preheat a grill to high and preheat the oven to 300 degrees F.
• Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates.
• Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.

DEMI=GLACE SUBSTITUTE

Steps:

• Simmer broth & butter over med-low heat til reduced by half. Add cornstarch mixture stirring slowly. Simmer & reduce slightly again until smooth & rich. If too thick add vinegar & stir. Should not be gravy consistency.

VEGETARIAN DEMI GLACE SAUCE

Steps:

• Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
• Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
• add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
• strain through a fine sieve, cool and refrigerate until needed.

DOUBLE ELK CHOP WITH LUXARDO CHERRY DEMI-GLACE

Steps:

• For the demi-glace: Combine veal or beef stock and red wine in a saucepan and reduce by half, 30 to 45 minutes. Turn off heat and add the Luxardo cherries. Let cool, then reserve in the refrigerator or freeze until ready to use.
• For the chops: Preheat oven to 375 degrees F.
• Rub potatoes with some oil, salt and pepper and bake until fork tender, 40 to 45 minutes. Set aside to cool, then cut them in half and scoop out the insides and reserve.
• Combine chervil, chives, parsley and tarragon in a bowl. Chiffonade the herbs and set aside for seasoning potatoes and elk.
• Add 1/4 cup oil to a large saute pan on high heat. Once the oil starts to smoke, add the potatoes. Sprinkle with salt and pepper and reduce heat to low. Cook, stirring occasionally, until golden brown. Add half of the zest and juice and add a pinch of the herb mixture. Stir until evenly coated, then turn off the heat and reserve in a warm place.
• Heat 1 tablespoon oil in an ovenproof saute pan on high heat. Sprinkle the elk chops evenly with salt and pepper. Once the oil starts smoking, add the elk chops to the pan and transfer to the oven. Cook about 10 minutes, then flip the elk chops to sear the other side. Return to the oven and cook about 10 minutes more. Transfer pan to a burner on high heat. Add butter to the pan, then baste the elk with it. Add the remaining zest and juice and a healthy pinch of herbs. Baste for about 1 minute, then remove the elk from the pan and let rest.
• Meanwhile, heat 2 tablespoons oil in a large saute pan on high heat until it begins to smoke. Add sliced squash or vegetables and cook until tender. Season with salt, pepper and herb mixture.
• Place the potatoes on the bottoms of 4 plates, followed by the vegetables. Rest an elk chop up against the potatoes and vegetables. Drizzle the demi-glace around the plate and garnish the elk with a few of the cherries.

ROSEMARY DEMI-GLACE

Steps:

• In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
• Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

GLACE DE POULET/CHICKEN DEMI-GLACE RECIPE - (3.8/5)

Steps:

• Place bones in 4-qt. stock pot; cover with water. Heat to a boil over high heat; simmer 5 minutes. Add remaining ingredients. Cook until mixture comes to a boil; reduce heat to low. Simmer 1 to 2 hours. Skim surface periodically. Strain. Return broth to stock pot. Bring to a boil over high heat; cook until reduced by three-fourths. Season to taste with salt and pepper.

GRILLED HANGAR STEAK WITH ROASTED SHALLOT PORT DEMI GLACE RECIPE

Steps:

• First you will remove the silver skin and the fat from the Hanger steak. You will then add the olive oil, and the salt and pepper to the steak and let hang out covered in the fridge for about 15 minutes or so while you are prepping the roasted shallot sauce. You will take a small sauce pan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let cook for about another 5-10 minutes. Take your steak from the refrigerator and pat it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing pattern of 2 and 4 on a wall clock to give it the nice grill patterns. I would say depending on the thickness you will cook it about 3-4 minutes each side. You will want to serve this steak rare to a medium rare so it will be on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes to let the juices circulate back through the meat. while the meat is resting you will finish the shallot sauce. You will then remove the shallots form the sugar water and mince them up. You wil take a new sauce pan, or clean the one you just used and add the Port, the shallots and the demi over a medium to medium high heat and reduce by half. When it is reduced by half remove from the heat. You will begin to cut your steak cross the grain and into about 1/4 inch slices and plate. You will then add your roasted shallot sauce. This is an excellent meal served with a starch of some sort such as a baked or fried potato wedges. Enjoy!