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

Thanks very much!

Happy cooking! Thanks for watching

My pleasure. Thanks for watching

Absolutely! Of course, there are many different ways to make this sauce. This is a very good simple version. All you need to do is add a little butter shallot to a pan, deglaze with alcohol, add a few tablespoons of this sauce and season with as desired (usually pinch of salt, drops of red wine vinegar). Check out my steak au poivre video if you want to see that technique in real time. Thanks for watching.

That because its not easy and this is not or even close to being a Demi Glace

What type of oil did you use ?

Thank you!

I'd like to watch it if you are able to find the link. That show was a little before my time but looks like it had a cult following.

Thank you!!

Perfect, thanks for watching!

Huge fan of his. Thanks for watching!

That's an interesting technique, similar to consommé. Thanks for sharing

Thanks bro. Yes you are absolutely right about the ice cubes! That's a great idea, I've never done that but I have heard of it before. I've worked for many chefs that make it different ways. One guy would get a huge pot fill it with roasted bones, Pinçage, a couple bottles of red wine and simmer that bad boy for like 3 or 4 days. Topping it off with water every morning. Absolute liquid gold.

Thank you. Absolutely you can! It's really not that hard to make a great sauce. Good luck

Absolutely. Thanks for watching

True. I think the majority of home cooks, at least in the states, haven't been taught how to make simple items like those that you mentioned well. So even though this technique could be considered played out by some, for those who don't know, it's a game changer. Especially if you never had any idea how to make a decent steak sauce from scratch. This could be very helpful. I always encourage people to watch many different videos, read as much as possible and come up with your own technique and recipe. Thanks for watching.

"cheap" meat aka prime hanger trim

Literally came to say exactly this 😂

Wrong way to do! Don’t watch anymore

@@ericpierrejeanpellizzari8445 Jep, you are right. And it is also wrong to say that is "just simple and quick". Ask a French saucier, how quick and simple it is... 🙄

Fine French food is like art… overpriced and everyone pretends like it’s amazing.

Oh yeah! you got that right! thanks for watching

Thanks for watching!

Don't overlook the subtle simplicity of this sauce my friend. It all starts with the beef stock, which in and of itself is hefty process. (see my French onion soup video) From there, the ingredients of beef stew are similar, but the technique is completely different. Thank you for watching

I couldn't agree more. And Once again, Thank you!

Hey, my pleasure. At the end of the day it's all about making something tasty for you and possibly your family to enjoy together. God speed @@darrenbivings4227

Thanks for watching and commenting. Happy cooking

thank you chef

Nailed it

Or go to your local butcher shop!

I disagree. Tastes great, easier to make than many other Demi recipes, and I think this is what the majority of people who aren't professional cooks can execute well at home. Thank you for watching regardless of your opinion

I forgot to film that part. I added it after the other vegetables have caramelized for a few minutes. I cook the garlic out for about 3 minutes.

I worked for a chef that filled up a huge stock pot with roasted bones, wine, vegetables, tomato paste-the works. Would simmer it for 3 or 4 days. Absolutely delicious

I've never made deli without beef/veal bones

Hi John, yes you definitely can use flour. I have never used Gelatin for a sauce. You can also use equal parts corn starch and water mixed together which is called a slurry. It would be more similar to a beef gravy so I suggest checking out this gravy video I made ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nyRP5o5viLI.html I always like to think of Fond as natural bouillon cubes. So I would advise you to skip to like 1:34 in that video and proceed replacing stock with water. It will still be delicious. Let me know how it turns out. thanks for watching

The meat gets a chalky texture and is bone dry, the carrots are good though. But hey, if you're hungry enough. Thanks for watching

Yes, you are right about that

Oh you know what you can do, just add a bit of water or stock to the over reduced sauce. When you are reducing sauces you are essentially just removing the water content to concentrate flavor. When that would happen at the restaurants I worked in we always added bit of water to it and it always turned out fine. As long as you didn't add a thickening agent, I think you'll be ok. Thanks for watching!

That's great, thanks for watching. Well basically you keep the Demi the way it is. When you cook a piece of meat in a stainless steel pan there's little brown bits that stick to the bottom. The idea is to remove the cooked meat from the pan, add chopped shallot or garlic or onion and cook for a few minutes, add your choice of alcohol usually red wine, white wine, brandy, marsala ect.. once that reduces down you add a spoon of the Demi or if you're clever an ice cube of Demi. Let that all cook down for a minute and finish with butter, cream, herbs, vinegar, dijon, vegetables, spices, or any mixture of the above. Different combinations of ingredients have different French names i.e au poivre is shallots than brandy than Demi, then cream and green peppercorns. Chassuer is shallots and mushrooms, white wine, Demi, cream, diced tomato and tarragon. Diane would be shallots, brandy, Demi, mustard, cream. But to reiterate, the sauce is just a very concentrated neutral sauce base that isn't fantastic on its own. But after adding a few little ingredients, it transforms into something astounding.

@@cambeaukitchen woa thank you so much for the tips I’ve been a cook for only 2 years still learning

I like where your head is at. You could make a great poutine, just need to add cheese curds

Yes and I'm sure it doesn't taste great and has lots of preservatives. try this recipe instead! I opt for more mature beef bones giving it what I think is a more complex and desirable flavor. Thanks for watching

You can just roast onion and carrots, add tomato paste, add wine and reduce. Then add your stock. It'll still turn out delicious

I find that using high heat and reducing the sauce quickly as opposed to slowly keeps the sauce tasting fresh and vibrant. Something I saw in a 3 Michelin restaurant. Unconventional, yes, but the proof is in the pudding. Just my opinion thought, feel free to do it anyway you'd like

Good catch. I forgot to film it. I add it and cook for about 5 minutes after the other vegetables have caramelized for 5-10 minutes.

@@cambeaukitchen thanks for the clarification😊

@@saintjohn176 Anytime! Thanks for watching

Yes, my bad. I add it after the other vegetables have caramelized (5-10 min) and cook it until fragrant (3-5min).

@@cambeaukitchen garlic is good for memory. Hahaha

@@jheitor10 Now it's all making sense... ha

Regards from Brazil, today drinking Caipirinha. I like your video. Bye

Why?

Unfortunately for this particular recipe the ingredients have given all their flavor to the sauce so they are discarded. It seems like a waste, which one could argue is. One could also argue this is the entire ethos of fine dinning, but that digression is for another time and place. Truth be told, the vegetables and meat wouldn't taste great anyway. This sauce is not everyday fare and I believe to achieve something truly special, you must make sacrifices. This is a decision you must make. Thanks for watching.

@Charles Davis Thank you chef!

Get yourself a full grown Husky. Place all of the base ingredients neatly on a dish on the floor, in 2 minutes they will magically disappear.

​@cambeaukitchen have you tried to blend the vegetables with sauce? And then just pass it through shinoa

Yes indeed. In my opinion the other mother sauces can't hold a candle to this one with the exception of hollandaise

@@cambeaukitchen 🤣👍 I like to use good marrow bones 🦴

That's a valid question, and I can't say scientifically what it is. Chefs just call it scum or impurities. But what I have noticed first hand is if you don't skim, when your sauce cools it'll be cloudy and have a gradient of color. If you skim aggressively, that same cooled sauce would have a rich solid color and have more flavor, look and taste better. So basically it makes a huge difference, but try it for yourself to see if it's worth it for you.

I don't add any gelatin. I make sure to make a beef stock that is thick and full of natural gelatin. My French onion soup video has the technique for that. Thanks for watching

Negative. I have a video showing how I made this beef stock. It's the French onion soup video. I make about 4 or 5 quarts of rich broth and freeze it. Whenever I want to make a sauce or soup I pull a quart from the freezer as needed. You can also make a large batch of this sauce and freeze it in ice cube trays. Pop the cubes out and keep them in a zip lock in the freezer. That works fantastically. Thanks for watching

Thanks for watching!

I enjoy the taste of charred or burnt garlic. The problem is with this dish, you reduce the sauce so much the flavor becomes overpowering by the time you are ready to use it. You can probably simmer burnt garlic in the sauce at the beginning for a few minutes to impart flavor then remove it without the sauce becoming too bitter. Thanks for watching

About 5 minutes after adding the initial vegetables

It does have similarities but is different. The purpose of the meat in this dish is to lend all its flavor to the sauce, which it does. It tastes like flavorless beef jerky after you strain it out. With bourguignon you would usually use short ribs, or chuck (something that requires low and slow cooking as opposed to the meat I used which was hanger steak which needs hot and fast cooking). You would also cook the meat at 250-300 for 2-5 hours in the oven which is much gentler than boiling,. The even soft heat would turn that beef soft delicious and juicy. I have a good recipe for beef bourguignon. Let me know if you'd like to see a video. Thanks for watching

@@cambeaukitchen yes I would like to see a video for beef bourguignon !

@@hkrider Oh yes I can do that. I marinade the beef in red wine overnight and cook it with a bunch of herbs, veggies and stock low and slow. No problem, I will do a video

I think your best bet is to just leave it out. The sauce will still be delicious. I can't think of a good substitute for alcohol. In order to get a dark sauce, make sure you caramelize your vegetables well and add enough tomato paste.

You can try boiling the wine, the alcohol will boil off first leaving an alcohol-free remainder.

@@Philip8888888 Yes that will work. Thank you mongoose

Thanks. I forgot to record that part. I did add it, it just wasn't on video. Feel free to add or leave out at your discretion. Thanks for watching.

MOASS indeed

Yes, I forgot to film that part. Add it after you cook the vegetables for a few minutes. Don't burn the garlic!

Discard. You'll find that all the delicious flavor has been transferred from the meat and vegetables to the sauce. You can save and eat if you'd like but it won't taste very delicious.

Thank you, Cambeau!

That's a good question. The answer for me is that I don't think it's necessary and it also changes the texture and flavor a bit. You can most certainly make a thinner stock and add flour and you will have a much higher yield. I also think you have to be careful not to over reduce if you add flour. So in a way if you do t add flour you have more versatility

Yes, you are correct. The way they taught me at the CIA was to reduce Espagnole and Veal stock as you said. However, after working in fine dinning kitchens around the country for over a decade I haven't tasted a worse flavored sauce than the one from the CIA, if I'm being honest. The thought of Espagnole sauce makes me cringe. I call this sauce classic Demi because it still contains all of the classic ingredients. The technique has been modified to create in my opinion, a more flavorful and approachable sauce for the masses. Thanks for the interesting comment, your compliment and for watching.

@@cambeaukitchen makes total sense...and I thoroughly agree about espagnole 😂😂

I think you misunderstood, scooter. You don't add gelatin sheets to beef stock. You first make a nice beef broth such as the one from my French onion soup video ( I opted to go with the Japanese ramen technique instead of classic French as I think the flavor is superior) and freeze the extra broth in quart containers. It keeps for months in the freezer without compromising quality.

It's when you cook the vegetables over heat until the natural sugars begin to turn dark brown, the same color as caramel. For this sauce, I do high heat and the veggies turn dark brown quickly

@@cambeaukitchen oh! I know what carmelising is. But you said carmelising....

That is a very common way to make sauce. I tweaked the technique by slowly simmering the beef broth separately. Then while making the sauce I boil rapidly to infuse the flavors into the sauce and keep it tasting fresh. I think this way works well. Give it a try! Sometimes I find that if you just slowly and slowly reduce the flavors tend to get lost and become one dimensional

Yes absolutely. You can use Lamb, Chicken, Pork, Veal, Duck (most animal bones should work) and achieve the same results. Just be sure to roast the bones until dark and simmer appropriate time to ensure stock is thick and rich with gelatin. You can then proceed with the sauce using desired meat trim.

thanks for watching

As in an alcohol free replacement? I'm sure there are but honestly I wouldn't know what else to use. The whole idea of a the sauce is a red wine sauce. That being said you can just leave it out, you will still have a meaty flavorful sauce. You can season it with beef garum, or mushrooms soy sauce. Something with a lot of umami. If for some reason you can't use specifically red wine, you can substitute a myriad of other cooking alcohol. Brandy, white wine, port, sherry, marsala ect...

In some sauces I have had balsamic vinegar, sometimes apple cider vinegar. Also enrichened the sauce. But Ofc it’s not the same

@@nicoviebrock5348 Yeah that's a good point. Vinegar added at the end would work in its own way. Probably Verjus would be nice too.

@@cambeaukitchen thank you the prompt reply, all the alternatives sure are good given accessibility of red wines is kinda hard in my neck of woods. If ever, is dry red wine eould suffice?

@@dcvalenzuela4540 You're welcome. Absolutely, when wine is dry it's just referring to not having any residual sugars aka not sweet. Dry wine is usually preferred for cooking. But I think probably your best bet is to just leave out the alcohol. Just be sure to add plenty of tomato paste and roast your vegetables hard, use a good amount of roasted meat trim. It will turn out nice. Good luck and let me know how it turns out!

Thank you

When you cook alcohol, the alcohol evaporates, so you get the flavor, but non of the alcohol in it. So, it shouldn't be a problem

Good question. Yes you do indeed cook out all the alcohol. But even then, for some alcohol is not possible. I would just leave it out. You will still have great results with just vegetables, tomato paste and a rich meat stock

Actually. You can use Water

@@ryanbinarao9633 thanks friend

Skin Bracer or Aqua Velva . Classics

Great comment. I agree this sauce is not cheap nor quick to make. You can certainly use thickening agents and change the ratios around to suit your needs. I encourage it! This happens to be one of my preferred methods for making a rich flavorful red wine based meat sauce. Thanks for watching.

If you click on the link it takes you to my French onion soup recipe. I make the beef stock used in this video. I don't care much for veal bones so I use beef, but this is just personal preference. Thanks for watching

I forgot to film it, my bad. Add it after you've roasted the vegetables like 5 minutes or so. Cook the garlic for a couple minutes until it smells good. Thanks for watching

White wine, Dry Sherry, Sake maybe. You can leave it out. What are your options?

@@cambeaukitchen thank you, but i just wanna leave the alcohol out. So i think, i can use only stock/broth. Unfortunatly i dont get the same colour, like in this video.

True, this is essentially a red wine sauce. You can come close by roasting the bones very dark, caramelizing the vegetables very dark, adding a onion brûlée, and making sure to add enough tomato paste@@schiller7433

@@cambeaukitchen thank you for the hint 👍🏻

It's very common in the States. It's actually a pretty decent product. It's not the best but very decent, especially for this purpose

I made a beef broth in my French onion soup video that I froze and used for this sauce. The beef I used was hanger steak which wouldn't be great as stew meat, it would turn grainy and dry. Also cooking the meat and veggies rapidly as I did is strictly to impart as much flavor as possible leaving the remaining ingredients flavorless. thanks for watching!

I respect your opinion. I happen to think Espanol sauce is heinous and wont use it, but that's just me. I think people can be more open minded when it comes to different techniques of traditional recipes. I believe just as everything else in the world evolves, so does food. Thanks for watching and the interesting comment

@@cambeaukitchenso DONT call it what it isn’t.If you want to show us what is YOUR SAUCE by all means do so,I actually made your sauce and it was delicious so thanks for that.

@@Andy-x3e4z Is there some Demi glace 10 commandments I'm missing or something? As far as I know it's bovine stock with vegetables, tomato paste, and wine. How is this any different?

@@cambeaukitchen You did fine,it’s your recipe man and as I said I’ve tried it with my steak PERFECT.Dont take it personally I wasn’t judging you.

@@Andy-x3e4z shots fired! No, It's all good. I was just asking that question metaphorically. All that matters is that you enjoyed your food. Thanks for watching

If you use a different cut of meat like chuck or shank and cook it very low and slow without reducing. Then yes it could be sort of a beef stew. But the small details make all the difference. For example boiling fast, reducing liquid way down, not adding salt and pepper, Thanks for watching

Thank you

Make a large batch, freeze in ice cube trays. It'll last you a year. Not as expensive per dish as you might think. But yes, obviously more expensive than powder. 100x better though

@@cambeaukitchen I wish I could smell and taste it… wonderful no doubt.

Thank you. I tried to make a recipe that was home cook friendly. As sometimes in restaurants I've spend days and days preparing sauce that would be unreasonable for anyone outside a professional environment.

@@cambeaukitchen understandable

Spoken like a true cobbler. Thanks for watching

Shoemaker! That's awesome! That's what we called hack cooks! Calling someone a Shoemaker was the ultimate insult in the kitchen

I can see why you would say that but I would disagree. I think food evolves over time and mostly for the better. Classic Demi glace is sauce Espagnole (which is disgusting in my opinion) reduced with straight veal or beef stock. Or something of that nature, I can't exactly remember. But the recipe and taste are straight out of the 19th century. I think because it still has all the traditional components except for the dreaded sauce Espagnole, it can be considered a version of "Demi". Perhaps you could make a point that me calling it classic is misleading, but I think I was just trying to point out that its method, technique , and ingredients are still rooted in tradition. Thanks for watching and for the interesting comment

@Cambeau Kitchen I completely agree with your point. I make a batch of demi Glace once a year. I do not make it in the house because it smells like death. But when it's done, it becomes a mother for sauces. Much like sour dough. My point is if you're going to modernize something and change it, give it a new name. I'm definitely going to give yours a try.

I never cared much for the taste of veal bones or really like the idea of veal, to be honest. Thats just.me though. I'd prefer to use locally sourced beef bones. They have a deeper richer flavor IMO

Of course!

Why not?

Interesting comment. I think we can all agree there are many ways to make Demi sauce. This is a user friendly way to make a delicious, quick sauce. thanks for watching

True, it's slightly unconventional. It makes a tasty sauce, tho!

Garlic after cooking the vegetables. My bad I forgot to film that part

@@cambeaukitchen my point as a chef is ..why garlic???

@@krball56 Everything in this recipe can be altered the way you like. It's completely up to you. I personally love garlic and think it adds great flavor to almost everything, so I add it to my sauces, soups and stews. Thanks for watching

That's perverse

Merci d'avoir regardé et du commentaire intéressant. Dans ma vidéo de soupe à l'oignon, je fais un bouillon de boeuf. Cette vidéo est mon point de vue sur la transformation de ce bouillon en une sauce demi-glace.

@@cambeaukitchen Sir, you had the courtesy to answer me in French, I have to write to you in Shakespeare's language, it's the least I can do, even if I go through a translator... Forgive me for writing such a harsh comment. I'm not a cook, I'm like a lot of French people, I like to be in my kitchen, whistle or sing loudly while cooking. I happen to do a lot of things myself, including meat glaze and my heart skipped a beat. For me, cooking is my childhood, like many of us I suppose. Today, after doing a lot of research, I have come to understand some things. I don't claim to hold a truth, I wouldn't be wise enough for that. Cooking is above all sharing, conviviality, love and Time. I admit that I like having a pot where meat is simmering in sauce, I like the idea that a dish may need several cooking times to be tasty. I apologize for my disparaging comment, which in the end, brings nothing constructive. I admit that I would like to be able to continue to exchange with you, out of curiosity, out of desire.

I think the sauce made would more resemble a Bourdellaise, but would be close to a demi-glace, the wine reduction being the key difference.

I do love how polarizing Demi glace is. I had no idea! Yes classically it does have Espanol sauce, which in my opinion is odious and should stay where it belongs, in the 19th century. Outside of the CIA where I attended culinary school, I've never seen Demi glace being made without red wine or some form of alcohol. I believe that's for a good reason. This version is made to retain as much flavor as possible and to be approachable for home cooks. Check out my steak au poivre video. It makes a fantastic pepper sauce. Thanks for watching and thanks for the comment.

Ha, let's call a spade a spade. I used scrumptious high quality meat. But they were trimming I brought home from the shop I worked in

Thank you!

I could see how you would say that, however traditional Espagnole has more tomato and is thickened with flour. I would say this is a new age technique to Demi-glace. Everything from the technique of making the stock seperatly (Japanese ramen style) to boiling it down rapidly to intensify the flavor and to keep it fresh. Also the Espagnole that I made in culinary school was ghastly. Thanks for watching.

@@cambeaukitchen with all respect , if we want to be precise the Beef stock should be Brown beef stock …. For me seems more , Escoffier classic France cuisine (Escoffier) just no roux …..Demiglass , 🤔. If we want be “new age”I will suggest no tomato no roux at all , add some aroma (herbs ) and double reduction 😆 . Anyway Good video …. 😉

@@kimchisgood2993 All fair points

I respect that comment. Wooden spoons or rubber spatulas are ideal. There's something so visceral about metal spoons, I love them. Also, note that's a small Kunz spoon, not your average

False

@@cambeaukitchen yes I agree that is not how you make a good demi-glace

@philip stevenson I'm always willing to learn. What's your method? Keep in mind this video is geared towards home cooks that want a delicious meat sauce in a reasonable amount of time. I'd say it does that pretty well

@philip stevenson still waiting for a response my dear

You can just leave it out, no problem

Thank God I'm not the only one. Garlic has become another stupid religion for impressional people. I loathe and detest it. They're putting garlic, in one form or another, into everything, these days. Soon it'll be in cornflakes. Hate it.

@@puccini4530 I definitely think it's overused in certain applications. But in general garlic is a supremely delicious and healthy ingredient. It's the algebra of flavor to many different cuisines

Yes, I've heard that excuse/argument on 1,000s of occasions. Even in tiny quantities it overwhelms all other flavours. Chefs now use it in so many dishes, rather than extract the flavours of the principle ingredient. IT is not an ingredient - it is a religion.@@cambeaukitchen

@@puccini4530 I respect your opinions. Very interesting. Thanks for watching

Nectar of the gods my friend. You have to break a few eggs to make an omelette. But yes I totally agree, 1st world problems. Thanks for watching

I respect your opinion and I too have made Demi Glace sauce that way. Several times at the Culinary Institute of America where I went to school and other restaurants where I trained. To be curt, most of those super old school sauces aren't great, IMO. Not only that, but most people aren't going to spend 4 days making a sauce. In my opinion, making beef stock with the "ramen broth" method yields a fantastically clean and vibrant broth (roasting or blanching bones, simmering and adding aromatics only in the last hour). Traditionally I think the French use veal bones but I don't care much for them. I also enjoy searing meat trim, roasting vegetables and boiling down the sauce quickly to keep the flavors bright and fresh. This is just my method, to each their own. I appreciate the dialog. Thanks for watching

Ugh, I wish we could still see dislikes for people like you

Haha,you make a demi glace for 4 days?,,no sleep?🤣

Care to explain? Don't even think about giving me that half sauce espanol half veal stock bs. That sauce is better suited for car oil than on a plate. But I would like to hear you out.

the Cat man

That's what they teach you in school. I find the smell and taste of veal bones off putting ( not to mention the idea of slaughtering and consuming 16 week old beef). I prefer the complexity and flavor of mature beef bones. But the choice is completely up to you. Try both and see which you like better. Thanks for watching

@@cambeaukitchen How do you feel about subbing "Better than bullion" for the stock and maybe adding a tiny bit of gelatin in powered form? I imagine the sodium levels might get too high.

@@parttimehuman If it tastes good to you that's all that matters. Give it a try and let me know how it turns out!

That's cheeky bollox, mate

Yes add the garlic after the other veggies are caramelized so it doesn't burn, right before adding wine and tomato paste. Thanks for watching