Demi-Glace Butter

Gently softened garlic and shallots team up with meaty store-bought demi-glace to pack huge flavor into this easy make-ahead compound butter.

Active Time:
5 mins
Total Time:
2 hrs 15 mins
1 cup


  • 1/2 cup unsalted butter (4 ounces), softened, divided

  • 1 1/2 teaspoons minced shallot

  • 1 1/2 teaspoons minced garlic

  • 1/2 cup demi-glace (such as Williams Sonoma Organic Grass-Fed Beef Demi-Glace)


  1. Melt 1 tablespoon butter in a small saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Remove from heat; let cool completely, about 10 minutes.

  2. Stir together shallot mixture, demi-glace, and remaining 7 tablespoons butter in a bowl until combined. Spoon mixture onto a piece of parchment paper. Roll up into a 2-inch-thick log; twist ends of parchment to seal. Refrigerate until firm, about 2 hours.

Make Ahead

Compound butter can be refrigerated up to 2 weeks.


Demi-glace is available online at

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