Demi-glace is a rich, flavorful sauce made by slowly reducing stock until it becomes thick and concentrated. It’s a classic part of French cooking and is often used as a base for other sauces. I like to keep portions of it in my freezer so I can add a boost of flavor to many different meals. A spoonful can make a big difference in dishes like beef stew, gravy, sautéed mushrooms, or even some types of Asian cuisine. I like adding just a little demi-glace to Pasta Bolognese for some added richness.
Most traditional demi-glace recipes use a mix of veal and beef bones, but I prefer to use pork neck bones instead of veal. They are easier to find and still give a deep, rich flavor. After roasting the bones and simmering them with vegetables and herbs, the liquid is slowly reduced until it becomes dark and thick. Once cooled, it can be portioned and frozen for later use.
Demi-glace works well in many recipes. You can stir it into soups, add it to pan sauces, or use it as a glaze for meats. It’s also great for improving store-bought sauces or giving leftovers a fresh taste. Keeping some in your freezer means you always have a quick way to add umami and depth to your cooking.
Demi-glace
Description
This recipe makes a rich, homemade demi-glace using pork neck bones, perfect for adding deep flavor to savory dishes.
Ingredients
Instructions
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Preheat oven to 425°F.
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Oil the sheet pans with cooking oil. The oil should completely coat the sheet pans in a thin layer.
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Spread out the beef bones and pork bones on the sheet tray
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Roughly chop the onions, celery, and carrots into large chunks. It is not necessary to peel the carrots or the onions.
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Add the onions, carrots, and celery to the sheet pan(s) with the bones.
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Place the sheet tray into the preheated oven. When the bones begin to brown, use tongs to turn them. The idea is to get even browning of all sides, producing maximum umami.
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I like to use tomato paste from a tube. This way i can squirt the paste out onto the bones and vegetable mixture.
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Evenly distribute the tomato paste onto the bones and continue roasting.
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Once the bones are sufficiently browned on all sides, remove them from the oven and place them in a large stockpot or slow cooker, then cover them with water. The bones should be completely submerged.
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Bring to a simmer.
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Continue simmering for at least 8-12 hours. You may need to add water during this process, just enough to keep the bones submerged.
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With a large colander, strain the bones and vegetables out of the liquid. Discard the bones.
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Bring the liquid to a simmer and continue simmering until the liquid has reduced to at least one-third its volume. The liquid should coat a spoon.
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Once the desired consistency is reached, remove the the liquid from the heat and allow to cool to room temperature.
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Once cooled, the demi-glace will keep refrigerated for 7 days. I like to portion mine out in half-cup containers and freeze it.
Note
NOTE: This recipe can be done in steps. You can cook the bones one day, then chill the stock overnight, and then do the final reduction step later. When chilled, the demi-glace should be the consistency of gelatin.
