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5 from 3 votes

Demi-Glace & Espagnole Sauce

Rich dark sauce perfect to add to others or by itself, this Demi-Glace from Espagnole Sauce is definitely a must in your kitchen!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Passive Time0 minutes
Total Time1 hour 50 minutes
Servings: 1.5 cups
Author: Francine Lizotte
Course: Condiments, Sauces & Marinades
Cuisine: French
Keyword Beef, Easy Recipe, Gluten Free, Low Sodium/No Sodium, Marinades & Sauces

Ingredients

ESPAGNOLE SAUCE ~ 2 1/2 CUPS

  • 4 tbsp. clarified butter tips & tricks
  • 1 cup red onions, chopped
  • 1/2 cup celery, diced tips & tricks
  • 1/2 cup carrots, diced
  • 1/2 tsp. dried chervil (substitute tarragon)
  • 4 tbsp. unbleached all-purpose flour
  • 4 cups cold low-sodium beef stock Footnote #1
  • 3 tbsp. tomato purée tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 bay leaf

DEMI-GLACE

  • 2 1/2 cups Espagnole sauce
  • 2 1/2 cups low-sodium beef stock Footnote #2
  • 1 tsp. dried thyme leaves
  • 10-12 whole black peppercorns
  • 1 bay leaf
  • 6 parsley stems with leaves on tips & tricks

Directions

ESPAGNOLE SAUCE

  • In a large pot over medium heat, add clarified butter and when sizzling, add mirepoix (onion, celery, carrot) and cook for 6 minutes or until soft.
  • Add chervil, stir well before adding flour; cook for a few minutes.
  • Pour in beef broth and add tomato purée; season with black pepper and bay leaf. Stir well, bring the mixture to a boil then reduce back to medium and simmer for 30 minutes, stirring occasionally.
  • Pour the sauce through a fine sieve resting on a bowl pressing down on the vegetables to extract as much liquid and flavor as possible; discard the solids.
  • Pour the Espagnole sauce in a measuring cup to know the volume; transfer back to a clean pot.

DEMI-GLACE

  • Pour in beef stock equal to the same amount of Espagnole sauce; i.e. if it was 2 ½ cups Espagnole sauce, add 2 ½ cups beef stock (*see footnote #2). Bring to a boil.
  • Meanwhile, prepare the spice/herb sachet. In a sachet or cheesecloth, combine thyme leaves, peppercorns, bay leaf and parsley; tie shut or use kitchen twine if using cheesecloth; set aside.
  • When the sauce is boiling, add the sachet to it. Stir well, reduce the heat to medium-low and simmer gently until the liquid has reduced by half, about 40 to 50 minutes.
  • Retrieve the sachet and discard it.
  • Line a fine sieve with cheesecloth over a large bowl. Pour the demi-glace through it; discard the cheesecloth and proceed with the recipe otherwise pour it in an ice cube tray and transfer to the freezer. When frozen, place demi-glace cubes in a re-sealable freezer bag for later use.
  • If not using the demi-glace for another sauce, season it and serve it as is.

Notes

Footnote #: It's very important that the beef stock is either low-sodium or even no salt at all (read the blog for more info).
Footnote #2: If you have greater or lesser, add the beef stock accordingly to the amount of the end result of your Espagnole Sauce.