When it comes to elevating your culinary game, few ingredients can match the depth and complexity of a good demi-glace. A classic French sauce made from reduced stock and wine, demi-glace adds a rich, velvety texture and a burst of flavor to any dish. Whether you’re cooking for special occasions or just want to impress your family and friends, these 18 rich demi-glace recipes are sure to become new favorites in your kitchen.
From classic beef and lamb dishes to more adventurous options like pan-seared duck breast and wild mushroom risotto, we’ve rounded up the best demi-glace recipes to try at home. With a range of flavor profiles and cooking methods to suit every taste and skill level, you’re sure to find something that suits your style.
In this article, we’ll explore the art of making the perfect demi-glace from scratch, as well as share some creative twists on the classic recipe. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire and delight.
Classic Beef Demi-Glace Reduction
Classic Beef Demi-Glace Reduction: Elevate your dishes with this rich and flavorful condiment made from reduced beef broth and red wine.
Ingredients:
– 2 cups beef broth
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tablespoons butter
– 1 tablespoon all-purpose flour
Instructions:
1. In a medium saucepan, combine the beef broth and red wine.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
3. Strain the liquid through a fine-mesh sieve into a clean bowl, discarding any solids.
4. Add the butter and whisk until melted.
5. In a small bowl, mix the flour with a splash of the warm broth until smooth.
6. Whisk the flour mixture into the saucepan and cook for an additional 5-7 minutes or until the glaze has thickened to your liking.
Cooking Time: 45 minutes
Red Wine Infused Demi-Glace Sauce
Elevate your dishes with a rich and intense flavor profile by incorporating this luxurious red wine infused demi-glace sauce.
Ingredients:
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/2 cup beef broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine red wine, beef broth, butter, garlic, and mustard.
2. Bring the mixture to a simmer over medium heat, whisking occasionally.
3. Reduce heat to low and let simmer for 10-15 minutes or until the sauce has thickened and reduced by half.
4. Season with salt and pepper to taste.
5. Strain the sauce through a fine-mesh sieve into a clean bowl, discarding solids.
Cooking Time: 15-20 minutes
This rich and intense demi-glace is perfect for serving over roasted meats, vegetables, or as a dip for crusty bread.
Mushroom and Thyme Demi-Glace
Elevate your dishes with this rich and flavorful Mushroom and Thyme Demi-Glace, perfect for serving alongside roasted meats or as a sauce for pasta.
Ingredients:
– 1 cup mushrooms (button, cremini, or shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup beef broth
– 1/2 cup red wine
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant (30 seconds).
2. Add mushrooms and cook until they release their liquid and start browning (5 minutes).
3. Sprinkle flour over the mushrooms and cook for 1 minute.
4. Gradually add beef broth and red wine, whisking continuously to avoid lumps. Bring to a simmer.
5. Reduce heat to low and let demi-glace cook for 10-15 minutes or until thickened to your liking.
6. Stir in thyme and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Herb-Crusted Steak with Demi-Glace Drizzle
Elevate your steak game with this flavorful and visually appealing dish, featuring a crispy herb crust and rich demiglace drizzle.
Ingredients:
– 4 steaks (6 oz each), preferably ribeye or strip loin
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary leaves
– 2 tbsp chopped fresh thyme leaves
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 cup demi-glace (homemade or store-bought)
– Fresh parsley leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic powder.
3. Season steaks with salt and pepper. Brush the herb mixture evenly onto both sides of the steaks.
4. Heat a skillet over high heat. Sear steaks for 1-2 minutes per side, then transfer to the preheated oven.
5. Cook for 8-10 minutes or until desired level of doneness.
6. Remove from oven and let rest for 5 minutes.
7. Drizzle with demi-glace and garnish with fresh parsley leaves.
Cooking Time: 15-20 minutes
Braised Short Ribs in Demi-Glace
Rich and tender short ribs are slow-cooked to perfection in a flavorful demi-glace, perfect for a special occasion or a cozy night in.
Ingredients:
– 4-6 short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove ribs and set aside.
3. Add diced onion to the pot and cook until caramelized, about 8 minutes. Add garlic and cook for an additional minute.
4. Add red wine, beef broth, tomato paste, butter, thyme, salt, and pepper to the pot. Stir to combine.
5. Return short ribs to the pot, cover, and transfer to the preheated oven.
6. Braise for 2-3 hours or until meat is tender and falls off the bone.
Cooking Time: 2-3 hours
Pan-Seared Duck Breast with Cherry Demi-Glace
Elevate your dinner party with this impressive yet straightforward dish that combines the rich flavors of duck breast and cherry demi-glace. This recipe is perfect for special occasions or a romantic evening in.
Ingredients:
– 4 duck breasts, skin removed
– 1 cup cherry preserves
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season duck breasts with salt and pepper.
3. Heat 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Sear duck breasts for 2-3 minutes per side, or until browned.
4. Transfer skillet to the oven and cook for 8-10 minutes, or until duck reaches desired doneness.
5. While duck is cooking, reduce cherry preserves and red wine in a small saucepan over medium heat until thickened, stirring occasionally.
6. Stir in garlic, honey, and remaining butter until well combined.
7. Serve pan-seared duck breast with cherry demi-glace spooned over the top.
Cooking Time: 20-25 minutes
Lamb Chops with Rosemary Demi-Glace
Elevate your lamb chops game with this easy and impressive recipe that combines the rich flavor of lamb with the savory aroma of rosemary. This dish is perfect for special occasions or a cozy night in.
Ingredients:
– 1 pound lamb chops, boneless
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together chopped rosemary, garlic, olive oil, salt, and pepper.
3. Brush the mixture evenly onto both sides of the lamb chops.
4. Heat a large skillet over high heat. Sear the lamb chops for 1-2 minutes per side, or until browned.
5. Transfer the lamb chops to the preheated oven and cook for 10-12 minutes, or until cooked to desired doneness.
6. Meanwhile, combine red wine, beef broth, and tomato paste in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until reduced by half.
7. Serve the lamb chops with the rosemary demi-glace spooned over the top.
Cooking Time: 20-25 minutes
Veal Medallions in Creamy Demi-Glace
Elevate your dinner party with this elegant and flavorful veal dish, perfect for special occasions. Pan-seared to perfection and smothered in a rich and creamy demi-glace, these veal medallions are sure to impress.
Ingredients:
– 4 veal medallions (6 oz each)
– 2 tbsp butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup demi-glace (homemade or store-bought)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal medallions with salt and pepper.
2. Heat butter in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side, or until browned and cooked through.
3. Remove veal from skillet and set aside. Reduce heat to medium and add chopped onion. Cook until softened, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Pour in demi-glace and heavy cream. Bring mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
6. Return veal medallions to the skillet and spoon creamy demi-glace over top.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Pork Tenderloin with Demi-Glace Glaze
Elevate your pork tenderloin game with this easy and impressive recipe, featuring a rich demi-glace glaze.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 cup demi-glace (store-bought or homemade)
– 2 tbsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the pork tenderloin and pat dry with paper towels.
3. In a small bowl, mix together olive oil, salt, and black pepper. Rub the mixture all over the pork tenderloin.
4. Place the pork tenderloin on a baking sheet lined with parchment paper and roast for 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
5. While the pork is roasting, mix together demi-glace and honey in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes or until thickened.
6. Brush the demi-glace glaze all over the roasted pork tenderloin during the last 10 minutes of cooking.
Cooking Time: 25-30 minutes
Serve hot, garnished with fresh herbs if desired. Enjoy!
Grilled Filet Mignon with Truffle Demi-Glace
Elevate your dinner game with this decadent recipe featuring tender filet mignon, rich truffle demi-glace, and a hint of smoky grilling. Perfect for special occasions or a romantic evening.
Ingredients:
– 4 (6 oz) filet mignon steaks
– 1/2 cup truffle demi-glace (homemade or store-bought)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season filets with salt, pepper, and minced garlic.
3. Grill filets for 4-5 minutes per side, or until desired level of doneness is reached.
4. While filets cook, brush truffle demi-glace on both sides.
5. Remove from grill and let rest for 2-3 minutes.
6. Serve immediately, garnished with fresh thyme leaves.
Cooking Time: 12-15 minutes
Wild Mushroom Risotto with Demi-Glace Finish
Elevate your risotto game with this earthy wild mushroom dish, finished with a rich demiglace reduction. This recipe showcases the depth of flavor and texture that can be achieved by using a variety of wild mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups mixed wild mushrooms (such as chanterelle, cremini, and oyster), cleaned and sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 4 cups vegetable or chicken broth, warmed
– 1 tablespoon butter
– Salt and pepper to taste
– Demiglace reduction (recipe below)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice, cooking for 1-2 minutes or until lightly toasted.
4. Add wine, stirring constantly until absorbed.
5. Add broth, 1 cup at a time, stirring and allowing each portion to absorb before adding the next.
6. Stir in butter and cook for an additional minute.
7. Fold in wild mushrooms and season with salt and pepper to taste.
Demiglace Reduction:
– Reduce 1 cup of beef or veal broth by half over medium heat.
– Whisk in 2 tablespoons of all-purpose flour, cooking for an additional 2 minutes.
– Strain and serve.
Cooking Time: 30-40 minutes
French Onion Soup with Demi-Glace Base
Elevate your French onion soup game by using a rich demi-glace base, which adds depth and complexity to this classic comfort food. This recipe yields a velvety, flavorful soup that’s sure to please.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 cup dry white wine
– 6 cups beef broth
– 1/4 cup demi-glace (homemade or store-bought)
– 4 slices baguette, toasted
– Gruyère cheese, grated (optional)
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
2. Add wine to the saucepan and cook until liquid is almost completely reduced, about 5 minutes.
3. Add broth and demi-glace to the saucepan, whisking to combine. Bring mixture to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes.
5. Preheat broiler. Ladle soup into oven-proof bowls, topping each with toasted baguette slice and grated Gruyère (if using). Place under broiler until cheese is melted and bubbly.
Cooking Time: About 45-50 minutes
Seared Scallops with Lemon-Demi-Glace Butter
Add a touch of elegance to your meal with this simple yet impressive dish, featuring succulent scallops seared to perfection and served with a rich lemon-demi-glace butter.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup demi-glace (store-bought or homemade)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. Heat one tablespoon of butter in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the scallops to the skillet, cooking for 2-3 minutes per side or until they reach your desired level of doneness.
4. Remove the scallops from the skillet and set aside. Reduce heat to medium and add the lemon juice and demi-glace to the skillet, whisking to combine.
5. Stir in the remaining tablespoon of butter until melted and smooth.
6. Serve the scallops with the lemon-demi-glace butter spooned over the top. Garnish with fresh parsley or chives.
Cooking Time: 8-10 minutes
Beef Wellington with Demi-Glace Sauce
Elevate your dining experience with this classic dish that combines tender beef and flaky pastry with a rich, savory demi-glace sauce. This recipe is perfect for special occasions or a cozy night in.
Ingredients:
– 1 (1.5-2 pound) filet mignon
– 1/4 cup mushroom duxelles
– 1 tablespoon all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup butter, softened
– 1 puff pastry, thawed
– Demi-glace sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef filet with salt and pepper.
3. Spread the mushroom duxelles over the beef, leaving a 1-inch border around the edges.
4. Roll out the puff pastry on a lightly floured surface to a large rectangle.
5. Place the beef in the center of the pastry, brush the edges with water, and fold the pastry over the beef, pressing gently.
6. Place the Wellington on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the pastry is golden brown.
Demi-Glace Sauce:
– 1 cup reduced beef broth
– 2 tablespoons red wine vinegar
– 2 tablespoons butter
Combine the broth, vinegar, and butter in a saucepan over medium heat. Simmer until the sauce thickens slightly, stirring occasionally.
Portobello Mushrooms Stuffed with Demi-Glace
Experience the rich flavors of French cuisine with this simple yet impressive recipe. Tender portobello mushrooms are stuffed with a savory demi-glace, making for a hearty and satisfying dish.
Ingredients:
– 4 large portobello mushrooms
– 1 cup demi-glace (homemade or store-bought)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean and stem the mushrooms, then lightly brush with butter.
3. Divide the demi-glace among the mushroom caps, spooning it into the crevices.
4. Sprinkle Parmesan cheese evenly over the glazed mushrooms.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is caramelized.
Cooking Time: 20-25 minutes
Serves: 4
Roasted Root Vegetables in Demi-Glace Reduction
Elevate your roasted vegetables with the rich flavor of demi-glace reduction. This simple recipe brings out the natural sweetness of root vegetables while adding a deep, savory sauce.
Ingredients:
– 2-3 carrots, peeled and chopped
– 2-3 parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup demi-glace (homemade or store-bought)
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the chopped root vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
4. In a small saucepan, heat the demi-glace over medium heat until reduced by half, stirring occasionally.
5. To serve, place the roasted root vegetables on a plate and spoon the demi-glace reduction over the top. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Bourbon-Infused Demi-Glace for Steaks
This rich and savory bourbon-infused demi-glace is the perfect accompaniment to your favorite steak. With its deep flavors of caramel, vanilla, and a hint of oak from the bourbon, this sauce is sure to impress.
Ingredients:
– 1 cup beef broth
– 1/2 cup red wine
– 2 tablespoons bourbon whiskey
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon brown sugar
– Salt and pepper, to taste
Instructions:
1. In a small saucepan, combine beef broth, red wine, and bourbon.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let it cook for 10-15 minutes, or until the liquid has reduced by half.
4. Add butter, garlic, brown sugar, salt, and pepper. Stir until the butter is melted and the sauce is smooth.
5. Strain the demi-glace through a fine-mesh sieve into a clean bowl.
Cooking Time: 10-15 minutes
Serve the bourbon-infused demi-glace over your favorite steak for a truly exceptional dining experience.
Slow-Cooked Osso Buco with Demi-Glace Gravy
A classic Italian dish, Osso Buco is a hearty and comforting slow-cooked braised veal shank dish. This recipe combines tender veal with rich flavors of vegetables, aromatics, and a velvety demi-glace gravy.
Ingredients:
– 4 veal shanks (about 1 1/2 pounds)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Demi-glace gravy (see below)
Instructions:
1. Preheat oven to 300°F.
2. Season veal shanks with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 5 minutes. Remove from pot.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Add wine, broth, tomato paste, and thyme. Stir to combine.
6. Return veal shanks to pot; cover with a lid.
7. Transfer pot to preheated oven; slow-cook for 2 1/2 hours or until tender.
Demi-Glace Gravy:
1. Strain braising liquid through a fine-mesh sieve into a bowl, discarding solids.
2. Reduce liquid by half over medium heat, whisking occasionally.
3. Serve veal shanks with reduced gravy and chopped parsley, if desired.
Cook Time: 2 1/2 hours
Serve immediately.
Summary
Elevate your meals with these 18 rich demiglace recipes, perfect for gourmet cooking. From classic beef and lamb dishes to seafood and vegetarian options, there’s something for everyone. Try reducing a classic beef demiglace sauce or infusing it with red wine and thyme. Impress your guests with herb-crusted steak, braised short ribs, or roasted pork tenderloin. For a decadent touch, add truffle to your grilled filet mignon or serve wild mushrooms with a creamy finish. Whether you’re cooking for special occasions or everyday meals, these demiglace recipes will take your culinary skills to the next level.
