Demi-Glace Sauce Recipe

Olive oil: Used for sautéing the vegetables, providing a rich base flavor.

Onion: Adds sweetness and depth to the sauce.

Carrot: Contributes a subtle sweetness and color.

Celery: Provides a slight bitterness that balances the sweetness of the other vegetables.

Vegetable broth: The liquid base of the sauce, adding depth and richness.

Tomato paste: Adds a concentrated tomato flavor and a hint of acidity.

All-purpose flour: Helps to thicken the sauce.

Soy sauce: Adds umami and a touch of saltiness.

Thyme: Provides an earthy, slightly minty flavor.

Rosemary: Adds a pine-like, aromatic flavor.

Salt: Enhances the overall flavor of the sauce.

Black pepper: Adds a mild heat and depth of flavor.

When sautéing the onions, carrots, and celery, ensure they are finely chopped to promote even cooking and to help them break down more easily, which will enhance the flavor and texture of the demi-glace sauce.

• Olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle flavor that complements the vegetables.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste of the sauce.

• Carrot - Substitute with parsnip: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• Celery - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor, adding a unique twist to the sauce.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deep, umami flavor that can mimic the richness of traditional demi-glace.

• Tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste offers a more concentrated tomato flavor, enhancing the depth of the sauce.

• All-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can provide a similar consistency to the sauce.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar salty and umami flavor.

• Thyme - Substitute with oregano: Oregano offers a robust and slightly peppery flavor that can complement the other herbs in the sauce.

• Rosemary - Substitute with sage: Sage provides a slightly earthy and peppery flavor, adding a different but complementary herbal note.

• Salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• Black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile, which can add a subtle complexity to the sauce.

• Allow the demi-glace sauce to cool to room temperature before storing. This helps prevent condensation, which can dilute the sauce.
• Transfer the cooled sauce into airtight containers or mason jars. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.
• Label the containers with the date and contents. This is especially useful if you have multiple sauces or soups in your freezer.
• For short-term storage, place the containers in the refrigerator. The sauce will keep well for up to one week.
• For long-term storage, place the containers in the freezer. The demi-glace sauce can be frozen for up to three months without losing its rich flavor.
• If you prefer portion control, consider freezing the sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily thaw just the amount you need.
• To reheat, thaw the sauce in the refrigerator overnight if frozen. Then, warm it gently in a saucepan over low heat, stirring occasionally to maintain its smooth texture.
• Avoid microwaving the sauce directly from frozen, as this can cause uneven heating and affect the consistency.
• If the sauce thickens too much upon reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Enjoy your demi-glace sauce over your favorite vegetable dishes, grains, or even as a base for other soups and sauces.

• Stovetop Method:

  1. Pour the leftover demi-glace sauce into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even reheating.
  3. If the sauce appears too thick, add a splash of vegetable broth or water to achieve the desired consistency.
  4. Once the sauce is warmed through, serve immediately.

• Microwave Method:

  1. Transfer the demi-glace sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even reheating.
  4. If needed, continue heating in 30-second intervals until the sauce is hot.
  5. Stir well before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the demi-glace sauce in the top pot of the double boiler.
  3. Stir occasionally as the sauce gently heats up from the steam below.
  4. Once the sauce is warmed through, remove from heat and serve.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the demi-glace sauce to an oven-safe dish and cover with foil to prevent drying out.
  3. Place the dish in the oven and heat for about 15-20 minutes, stirring halfway through.
  4. If the sauce is too thick, add a bit of vegetable broth or water and stir well.
  5. Once the sauce is hot, remove from the oven and serve.

• Saucepan: A medium-sized saucepan is essential for sautéing the vegetables and simmering the sauce.

• Wooden spoon: A wooden spoon is ideal for stirring the vegetables and mixing in the flour and tomato paste.

• Whisk: A whisk is necessary for gradually adding the vegetable broth and ensuring there are no lumps.

• Fine-mesh sieve: A fine-mesh sieve is used to strain the sauce, removing any solid bits for a smooth finish.

• Cutting board: A cutting board is needed for chopping the onions, carrots, and celery.

• Chef's knife: A sharp chef's knife is crucial for finely chopping the vegetables.

• Measuring cups: Measuring cups are used to measure out the vegetable broth and chopped vegetables accurately.

• Measuring spoons: Measuring spoons are important for measuring the olive oil, tomato paste, flour, soy sauce, and spices.

• Ladle: A ladle can be useful for serving the sauce once it’s ready.

• Stove: A stove is necessary to provide the heat for cooking the sauce.

Prep vegetables in advance: Chop the onion, carrot, and celery ahead of time and store them in the fridge.

Use pre-made broth: Opt for store-bought vegetable broth to save time on simmering your own.

Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start cooking.

Simmer with a lid: Cover the saucepan while simmering to reduce cooking time and retain flavors.

Use a food processor: Quickly chop vegetables using a food processor instead of doing it by hand.