This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.



  1. Put the tomato paste in a large pot, then turn the heat on medium.
  2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown.
  3. Deglaze with the broth.
  4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume.
  5. Freeze in ice cub trays.




Recipe tags: sauce basic french

Recipe posted on: 2021-03-30, last edited on: 2021-03-30, written by: Sylvain Gauthier