6 tablespoons (serving size: 1 tablespoon)

Demi-glace, known more commonly in America as a "demi glaze", is a French brown sauce commonly used as a base for other sauces, such as the red wine reduction sauce noted here.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Brush tomato paste evenly over the beef bones. Place bones in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 minutes or until slightly charred, turning after 20 minutes.

Step 3

Place bones in a large stockpot. Carefully add 2 cups cold water to roasting pan, scraping pan to loosen browned bits. Pour liquid from pan into stockpot. Add onion and remaining ingredients to pot. Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.

Step 4

Strain stock through a fine sieve lined with cheesecloth into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight.

Step 5

Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.

Ratings & Reviews


February 24, 2016
I am a retired chef who is now a stay at home mom for a bit. I was planning a romantic dinner for my husband and I of marrow, roasted shrooms and skirt steak. I wanted to pair it with a beefy reduction, probably red wine reduction. Being that I live in a more small town, deep in a woodsy type neighborhood, it's very hard to find demi, so I decided to use this recipe and make it from scratch. The smells that filled my house as the bones and shanks cooked reminded me of one of my favorite upscale restaurants I worked in as a grill cook. It was wonderful. It is now the second day of the process and my demi is complete. It came out just as I hoped and boasts rich flavors. I love it! Thank you! I would post pics, but the site is saying they are too large. Believe me, it's amazing!