Classic Demi Glace Recipe
How to make a restaurant quality demi glace at home.
Servings: 2 cups
Ingredients
- 4 pounds beef bones a mix of marrow & knuckle bones if possible
- 1 medium onion roughly chopped
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 2 tablespoons tomato paste
- 8 cups cold water
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 whole black peppercorns
Instructions
Roast the Bones (Build the Foundation)
- Preheat oven to 425°F
- Spread bones in a single layer on a roasting pan.
- Roast 45–60 minutes, turning once.Time: 1 hour
Bones should be deep brown, not burnt
Add Aromatics & Tomato Paste (Layer the Flavor)
- Add onion, carrot, and celery to the pan. Roast another 20 minutes.
- Stir in tomato paste and roast 10 minutes moreTime: 30 minutes
You’re building that signature deep, slightly sweet backbone.
Deglaze the Pan (Don't Waste the Gold
- Transfer everything to a stockpot.
- Place the roasting pan over medium heat. Add a splash of water and scrape up browned bits.Time: 5 minutes
- Pour into the pot.
Simmer the Stock (Low and Slow Extraction)
- Add 8 cups of cold water to the pot. Bring to a gentle simmer (not a boil). Skim foam and fat as it rises.
- Add thyme, bay leaf, and peppercorns.
- Simmer uncovered 3–4 hoursTime: 3–4 hours
You should end up with about 4–5 cups of rich stock
Strain & Reduce (The Magic Step)
- Strain through a fine mesh sieve. Discard solids.
- Return liquid to a clean pot. Simmer gently until reduced by half→ Target: ~2 cupsTime: 45–75 minutes
Final Check (The Sauce Awakens)
- You’re done when:👀 Deep brown and glossy🥄 Coats the back of a spoon (nappe)🌫️ Slightly syrupy consistency