The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

[wudao]

concise, informative and not inflated longer than it needs to be. thanks

[johnconci]

Thank you for keeping that simple like some of the other cooking videos that I have seen

[salamandastron]

Gets to the point fast, super simple and easy to follow, thanks mate!

[neilreid]

Outstanding vid. Excellent narration. Zero fluff, just instructions. Subbed.

[davidserlin]

I had no idea this was so easy. I will be making this all the time from now on. Thank you!

[seamus]

Wow, this was a nice quick way to make Demi Glace.

[brettm]

there was a tv show called northern exposure who spent a whole episode dealing with demi glace and i still search for it online every once in a while

[نونوخباز]

What the use for the red wine !!!!???? Can I replaced it with red vinegar ??thank u🌹

[kelleymcbride]

Maurice Minnefield had this at his big feast. I've always wanted to try it thanks!

[Srp]

Enjoyed the vid, dude. Not quite how we make it at work, but it's a good domestic take on it. One good tip: if you're freezing it, freeze it in ice cube trays; that way you can just grab a bit of demi if you feel a sauce or daube or whatever needs a bit of oomph.

[shivicarolina]

This is exactly the recipe I was looking for!!

[ristorantanen]

For an extra nice shimmer to the sauce
Let the end product cool down to room temperature.

Add three eggwhites (only the whites)
Stirr them down in the cold sauce and then once again bring it to the boil and stirr slowly.

The whites will solidify and float up so you can easily skim them off the top.
By doing so all impurities will get caught by the eggwhites and with them get extracted.

This leaves you with a sauce that not only tastes better but also gives it that professional shine.

[summerant]

I’ve watched a ton of cooking videos, and was surprised to see every western homemade beef dishes is just create fond in a pan, add “the big 3” vegetables: carrots onions celeries, add stock and/or wine, slow cook. Optionally add in a few other aromatics or something else you have in the kitchen: tomato paste, garlic, thyme, rosemary, Worcestershire, mushroom powder, etc.
It’s pretty much the same procedure for cooking beef stew, braised beef, pot roast, demi-glace, beef stock, just slightly different variations. They always taste good but never something new.

[darrenbivings]

I am totally Gobsmacked by the simplicity and ease of this recipe. Even worse, I have actually unwittingly made this sauce is some variation or another making Beef stews and Soups. Not once did it ever occur to me that the Beef Stew Sauce would make a good Demi Glace. I feel so stupid right now! No Salt and No Flour or Corn Starch. All I have to do is just make a couple of simple changes to my beef Stew Recipe and Voila, Demi Glace. Thank You so much.

[MrOeyoenne]

do you see the smoke coming from your oil in the beginning? it means it's too hot...

[johnyoungerman]

This looks delicious, but I cannot get Stock like you mentioned but Beef Fond.... Could I thicken it with Flour? Or an actual Geletan in the package? Please let me know. Thank you ahead of time. Peace

[dagnabbitwabbit]

A demi glace takes like 3 days if you dont already have the gelatinous broth which is rgyably the hardest part

[dinkusmcgee]

Oh my goodness I do this with meat trimmings. I save some and put them in the freezer for another time sometimes😂

[benjamincrooker]

Great video thanks. I am so happy you didn't add any flour or cornstarch to this sauce Bass. Great for the keto / carnivore diet.

[curranjohnson]

On everything I love, I would just drink that whole batch out of a measuring cup and enjoy every sip. That has my mouth watering. It would never make it on top of the food cause I would drink it all lol