How to Make Red Wine Demi-Glace

Ryan AndersonAll Recipes, Culinary Tips & Techniques, General, Meat, Poultry, and Seafood Sauce Recipes


Makes 2-3 Cups

This rich reduction is great for saucing many red meats. It can be made a few days ahead and refrigerated or frozen for a longer period, so it’s worth making a big batch to have some on hand.

  • 2 tbsp unsalted butter
  • 1 shallot, minced
  • 4 sprigs thyme
  • 1 bay leaf
  • 1/2 tbsp whole black peppercorns
  • 1 quart red wine, such as pinot noir
  • 1 cup veal demi-glace
  • 1 quart beef stock
  • Red wine vinegar to taste
  • Kosher salt to taste



Melt the butter over low heat and sweat the shallot until translucent. Add thyme, bay leaf, and peppercorns and continue cooking for 1 minute. Add red wine and reduce until 1 cup of liquid remains.


Add the veal demi and beef stock and continue to reduce to a thick sauce-like consistency. Strain through a fine mesh sieve and season with vinegar and salt.


Sauce can be made a few days ahead and refrigerated or frozen. Warm before serving.