Homemade demi-glace sauce

  • Preparation 15 min
  • Cooking 1 h 20 min
  • Servings 2 cups
  • Freezing Absolutely



  • 2 tablespoons canola oil
  • 3 beef soup bones
  • 3 full chicken wings or 2 chicken thighs, bone-in
  • 1 1/2 cup white mushrooms, coarsely chopped
  • 1 big carrot, coarsely chopped
  • 1 garlic clove, chopped
  • 1/2 tablespoon tomato concentrate
  • 1 bay leave
  • 1 fresh thyme sprig
  • 1 1/4 cup dry white wine
  • 2 1/2 cups water
  • 6 cups veal broth
  • 1 big tablespoon corn starch, diluted in a bit of cold water



  • In a big sauce pan at medium temp, heat the canola oil. Add the bones and chicken then cook until very golden on all sides, about 20 minutes. Stir often.
  • Add the mushrooms, carrot and garlic then cook while stirring often for 10 minutes in order to caramelize it all!
  • Add the tomato concentrate, bay leaf and thyme then cook for another 3 minutes.
  • Add the wine and the water ( and the beer if you are doing this version ) then bring to a boil. Scrape the bottom to release all those flavors! Simmer for 20 minutes so that the liquid reduces by 2/3.
  • Add the veal broth and simmer for another 25 minutes or until it reduces half. Remove the fat that is chilling out on the surface.
  • Add the corn starch and cook for a couple of minutes more so that the sauce thickens. It must be thick enough to stick a little to the back of a wooden spoon!
  • Remove from heat and filter many times with a fine filter.