Quick Homemade Demi Glace Recipe homemade or store bought broth. (2024)

Quick Homemade Demi Glace will turn any cut of meat into a decadent steakhouse meal. Hence, Demi Glace is a thick and rich classic French Brown Sauce. A thick concentrated sauce is full of decadent and velvety flavor. In fact, it is the perfect pairing to red meat. Indeed, it is rare to see this sauce outside of a fancy restaurant. The flavor on top of any roast or steak will have your mouth oohing and aahing at every morsel. Needless to say, this delectable sauce will upgrade any meal.

Quick Homemade Demi Glace:

Moreover, classic Demi Glace takes a ton of time to create a rich flavor and texture. Consequently, the classic Deep Bown Sauce starts with creating a bone broth. I am sure purists will disagree with my quick method. Classically, this sauce begins by making a veal bone broth. The classic method can take days to create. Therefore, if you want the flavor but are lacking time use this rapid method.

Nevertheless, if you are lucky enough to be a hunter and have Elk’s bones. I highly recommend making Elk Bone broth. At any rate, if you have taken the time to make Elk bone broth I highly suggest using it in this recipe. Needless to say, using Elk bone broth would take this sauce over the top. In any case, it goes extremely well with Dry Rubbed Smoked Elk Tenderloin. This recipe is gluten-free.

In any event, check out Amazon for reusable Spice bags.

Quick Homemade Demi Glace:

Ingredients:

• 1/2 inch rosemary
• 3 sprigs thyme
• 1 bay leaf
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1 large garlic clove cut in half
• 1/4 cup celery
• 2 1/2 tbsp avocado oil
• 3 cups homemade beef bone broth or store-bought or Elk Bone Broth
• 2 tbsp tapioca flour
• 1/4 cup sliced sauteed mushrooms
• salt and pepper to taste

Directions:

First, place the herbs and spices into a small bag or a piece of muslin or cheesecloth tie shut with a piece of twine. Second, in a large pot place 2 tbsp of avocado oil. Turn the stove onto medium and heat up the oil. Once the oil is smoking add in the onions, carrots, garlic, and celery. Saute until the onions are translucent. Finally, add in the tapioca flour and allow it to stick to the vegetables.Next, cook for approximately 3 minutes. Finally, whisk in 1 cup of bone broth. Toss in the bag of herbs and spices. Next, bring the vegetables to a boil. Once a boil has been achieved reduce to simmering. Cook approximately 25 minutes and volume is reduced by a 1/4 to 1/3.

Finally, remove the pan from the heat. Next, remove the bag of herbs and spices. Next, place a bowl under a stainer and pour off the liquid. Gently press the vegetables pressing all of the liquid out of them. Finally, pour the liquid back into a pot toss the herb and spice bag back into the liquid. Next, pour the remaining bone broth into the mixture. Bring the mixture to a boil. Finally, reduce to a simmer. Cook approximately 35 – 40 minutes or until reduced by half.

Lastly, remove the spice herb bag. Use the demi glace as a glaze to meats or add other ingredients to it such as mushrooms. Next, in a separate pan over medium heat saute the mushrooms in the remaining avocado oil. Once mushrooms are cooked add them to the Demi Glace. Use demi glace to top meats.

Notes:

Allow the bag to cool. If using a reusable spice bag: Allow it to cool. Remove the herbs and spices. Rinse under cool water. Wash the bag with soap and water.