Demi-glace
Demi-glace is a dark, glossy sauce base made by reducing brown stock, often with espagnole, until it is rich and syrupy. It anchors classic steak sauces.
Also called Demi glace, Demiglace, Demi-glaze.
Demi-glace, French for "half glaze", is a rich, dark brown sauce made by slowly reducing brown veal or beef stock until it is thick and glossy. In classic French cooking it is equal parts espagnole sauce and brown stock, reduced by half. It is used as a base for other sauces, not usually served alone.
How to do it
- Roast 2 to 3 kg (4 to 6 pounds) of veal or beef bones at 220°C (425°F) for about 1 hour, until deep brown. Add onion, carrot and celery for the last 20 minutes, and a spoon of tomato paste.
- Put everything in a stockpot with cold water to cover, deglaze the roasting pan and add those juices.
- Simmer gently for 6 to 8 hours, skimming often. Strain.
- Simmer the strained stock, or a mix of stock and espagnole, until reduced by half or more.
- Skim and strain again through a fine sieve.
How to tell it is done
It coats the back of a spoon and looks glossy and dark. When chilled, it sets firmly like jelly.
Why it works
Bones and connective tissue release gelatin as they simmer. As the stock reduces, that gelatin becomes concentrated and gives the sauce body and shine without needing much flour.
How to use it
Add a few spoonfuls to a pan sauce after deglazing, then finish with butter. It is the base of red wine sauce, mushroom sauce and peppercorn sauce for steak, and adds depth to braises and stews.
How to store it
Freeze it in ice cube trays, then keep the cubes in a bag for up to 6 months. It keeps in the fridge for about 1 week.
Common mistakes
- Starting with a weak or salted stock. Reduction concentrates salt too.
- Boiling hard, which clouds it and can scorch it.
- Not skimming, which leaves a greasy taste.
Related terms
- EspagnoleEspagnole is the classic French brown sauce of brown stock, a brown roux, mirepoix and tomato. It is a mother sauce and the starting point for demi-glace.
- StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.
- ReduceTo reduce is to simmer or boil a liquid uncovered so water evaporates, leaving a smaller amount that is thicker and more intense in flavor.
- Pan sauceA pan sauce is made in the pan you seared meat in. Deglaze the browned bits, reduce, and finish with butter. It takes about five minutes.
- JusJus is the thin, unthickened sauce made from a roast's own juices and stock. It is lighter than gravy and is served with roast beef and French dip.
- Mother saucesThe five French mother sauces are béchamel, velouté, espagnole, sauce tomate and hollandaise. Learning them lets you make hundreds of other sauces.