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Demi-Glace Sauce



I wanted to make this sauce for a long time.  And recently I went to a restaurant and ordered an entrée that had demi-glace sauce over the meat.  It was delectable.  The best sauce I’ve tasted in a long time.  That experience motivated me to give this a try.  I combed the internet to see what recipes were out there and how others were making the Demi Glace sauce.  I found that most of the ingredients were similar and the process of making it.  There are generally two steps and different ways to make this sauce.  A more time-consuming way is by making your own beef broth and a short cut version is by purchasing a good beef broth from the store.  This sauce is considered to be in the top 5 French sauces to learn how to make.  So I wanted to give it a try.  This recipe is the shortcut version.   It’s a wonderful smooth delicious sauce for a variety of meats or something else you would like to use it for.  Note:  This sauce does take a little time but I think it is well worth it.  It was for boneless ribeye steak I made for Chris and I.







  • Servings: 3-4
  • Difficulty: Intermediate
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Demi-Glace Sauce


Espagnole Sauce –

  •     Olive Oil
  •     ½ Onion, diced
  •     1 large Celery Stalk, diced
  •     1 large Carrot, diced
  •     2/3 tsp Salt
  •     Freshly Ground Pepper
  •     2 Tbsp Tomato Paste
  •     4 ½ Tbsp Red Wine
  •     8 cups good Beef Stock / Broth

Bouquet Garni – specific herbs

  •     1 Bay Leaf
  •     1 ½ tsp Thyme
  •     3-4 Parsley sprigs
  •     8-9 Peppercorns

Brown Roux

  •     2 Tbsp Butter
  •     4 ½ Tbsp Flour


  • Preheat oven 425 degrees
  • Prep the vegetables.  In a Dutch oven (oven safe), on medium heat, drizzle with olive oil and add the vegetables.  Season with a little salt and ground pepper.  Saute for about 5 minutes until just tender.  Then put the pot into the oven and continue to roast for about 20 minutes.
  • For the bouquet garni, I did not have cheese cloth or some other similar item so I used a tea infuser or mesh for the herbs.  Place the herbs in the tea infuser or cheese cloth.  After the vegetables are done in the oven, place on the stove and add the tomato paste and mix in and cook for a few minutes.  Add the red wine and beef broth and stir to combine everything together.  
  • Add the bouquet to the pot and bring everything to a boil and cook for about 2 minutes.  Then lower heat to a simmer and cook for about 1 ½ – 2 hours until the liquid roughly reduces to about 3 cups or a little more of the broth remains. 
  • About 15 minutes before the espagnole sauce is finished cooking, in another saucepan, melt the butter over medium heat.  Add the flour and mix well. Stir often and cook the flour for about 15 minutes until the flour turns a deep brown color, but make sure you don’t burn it.  Remove until the broth (espagnole sauce) is done.  
  • After the espagnole sauce has cooked, strain the vegetables from the sauce to get 3 cups.  Add the 3 cups to the brown roux and whisk well.  Add more sauce if needed to get the consistency you desire.  It should be a nice smooth velvety consistency.  Cook until nice and warm.  Serve.

Enjoy … gathering around the table with family and friends