Recipes

Red Wine Pho Demi-Glace

This rich, velvety sauce blends the deep umami of pho stock and short rib braising liquid with classic French technique—think red wine reduction, toasted flour, and aromatic veggies. Whether you're elevating a steak or adding depth to your favorite dish, this fusion-forward creation is your ticket to gourmet greatness. Trust Chef Tony: this is the kind of sauce that makes everything taste as if it came from a five-star kitchen.

Red Wine Pho Demi-Glace
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Red Wine Pho Demi-Glace

Serves: 4

Ingredients

2 cups – Beef Pho Stock
1 cup – Pho Short Rib Braising Liquid
½ cup – Red Wine
1 Tbsp – EVOO
½ each – Carrot, diced
1 each – Celery Rib, sliced
1 each – Garlic Clove, halved
2 each – Small Button Mushrooms, quartered
2 tsp – Tomato Paste
1 each – Thyme Sprig
1 Bay Leaf
1 Tbsp – White Flour, toasted
1 tsp – Kosher Salt
1 tsp – Black Peppercorns

Directions

  1. In a stockpot on medium heat add EVOO and stir in the carrot, onion, celery, garlic, and mushrooms, and cook for 2 minutes. Add the tomato paste, thyme, and bay leaf and stir well. Pour in the wine and deglaze by scraping the bottom of the pot with a wooden spoon to detach and blend the caramelized juices into the liquid. Reduce until roughly 2 tablespoons (30 ml) of liquid remain.
  2. Add the toasted flour and stir to coat the vegetables.
  3. Pour in the beef pho stock and pho short rib braising liquid before adding the salt and peppercorns.
  4. Wait for the liquid to come to a boil, then simmer for 30 minutes to reduce the liquid by roughly half, occasionally removing any foam that forms on the surface.
  5. Remove the pot from the heat and let the demi-glace cool for 15 minutes before straining it through a fine-mesh sieve into a bowl.
  6. The demi-glace can be used immediately, kept in the fridge for 3 days, or frozen for several months.