The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones. Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video    • French Onion Soup | The Best Recipe & Tech...   Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months. Recipe: 4oz small pieces of beef (optional) 1/2 bottle red wine ( a bottle good enough to drink) 1 onion 2 carrots 2 stalks celery 3 garlic cloves smashed 2 tablespoons tomato paste 1 quart heavy duty beef broth yield: 1 cup demi glace Notes: -Make sure your beef stock is full of gelatin. That will make for a thick sauce -Roast your meat and vegetables well to add flavor and color to final sauce -Skim your sauce as much as possible