Name: Quick Demi Glace Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons clarified butter or ghee; 1/2 cup chopped yellow onions; 1/4 cup chopped celery; 1/4 cup chopped carrots; 1/4 cup all-purpose flour; 5 cups unsalted beef stock, divided; Kosher salt, to taste; 1 dried bay leaf; 1 teaspoon dried thyme; 6 to 6 - 8 fresh parsley stems; 8 to 8 - 10 whole peppercorns

Quick Demi Glace Sauce

This flavor bomb can be used to intensify flavors of any beef driven recipe

Courses: Homemade Sauces

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Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Difficulty: Intermediate

Instructions

In a heavy-bottomed pot over medium heat, heat clarified butter and add onions, celery and chopped carrots. Sauté for a couple of minutes, until the onions are partially translucent.
Sprinkle in all-purpose flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned.
Whisk in 3 cups of the unsalted beef stock.
Bring to a boil over medium-high heat. Then lower the heat to a simmer, add the sachet, and reduce for about 20 minutes, or until the total volume has reduced by about a third.
Remove the pan from the heat and retrieve the sachet (set it aside). Carefully pour the sauce through a wire mesh strainer and use a spoon to gently push the sauce from the remnants of the mirepoix (the sautéed vegetables).
Return the sauce to the pan, stir in the remaining 2 cups of beef stock, and return the sachet to the pot.
Bring the pot back to a boil and then lower the heat to a simmer. Simmer for 35 - 50 minutes or until the sauce has reduced by half.
Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

Quick Demi Glace Sauce