How to Make a Demi Glace

Top your meat with demi-glace.

Demi-glaze, known in French as demi-glace, is a sauce comprising equal parts brown sauce and brown stock, reduced by half. Chefs use demi-glace as a stand-alone sauce or as a base for other sauce recipes. Many chefs use espagnole as the brown sauce when making demi-glace, while some chefs prefer other brown sauce recipes, such as Fond Lie. Make brown stock by simmering beef or veal bones with water, a mirepoix and sachet and then straining. Mirepoix is a combination of diced vegetables, while a sachet is a blend of herbs and spices.

Things You'll Need

• Brown sauce
• Brown stock
• Pan
• Large spoon
• China cap
• Cheesecloth

Instructions

1. Combine equal amounts brown stock and brown sauce in a pan.

2. Simmer the sauce and stock mixture, until it is reduced by one-half. For example, if you combined one cup of brown stock with one cup of brown sauce, simmer until you have one cup of sauce in the pan.

3. Strain the mixture through a china cap lined with cheesecloth.

References

• "Professional Cooking"; Wayne Gisslen; 1995
• Epicurious: Espagnole Sauce
• Recipe Source: Fond Lie Sauce