Demi-Glace Sauce


  • 2 shallots peeled and minced
  • 1 carrot, peeled and minced
  • 1/2 celery stalk, minced
  • 2 tbs canola oil
  • 1 tbs flour
  • 1 tsp tomato paste
  • 1 tsp mushroom peelings
  • 2 and 1/2 cups beef stock
  • Kosher salt and fresh cracked black pepper to taste
This is a very rich reduction of beef stock and will make your brown gravies sauces sing.


  • Heat oil in a saute pan and add the minced vegetables.Saute until vegetables are tender. Do not brown.
  • Mix in the flour and cook over low heat, stirring occasionally until it turns brown about 10 to 15 minutes.
  • Off the heat, stir in the tomato paste, mushroom peelings and 3/4’s of the cold stock. Season with salt and pepper.
  • Bring to a boil, stirring and simmer partially covered for 45 minutes, skimming occasionally.
  • Strain the sauce to a clean pan, bring to a boil and add the remaining stock.
  • Bring the sauce to a boil and and remove any scum from the surface.
  • Repeat twice more with the remaining cold stock.
  • Keep reducing until you have a thin syrupy sauce.


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