---
title: "Demi-glace: what it means in cooking — Tiny Plates"
description: "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."
url: "https://www.tinyplates.dev/glossary/demi-glace"
---

# 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](https://www.tinyplates.dev/glossary/stock) until it is thick and glossy. In classic French cooking it is equal parts [espagnole](https://www.tinyplates.dev/glossary/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

1. 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.
2. Put everything in a stockpot with cold water to cover, [deglaze](https://www.tinyplates.dev/glossary/deglaze) the roasting pan and add those juices.
3. Simmer gently for 6 to 8 hours, skimming often. Strain.
4. Simmer the strained stock, or a mix of stock and espagnole, until reduced by half or more.
5. 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](https://www.tinyplates.dev/glossary/reduce), 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](https://www.tinyplates.dev/glossary/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.](https://www.tinyplates.dev/glossary/espagnole)
* [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.](https://www.tinyplates.dev/glossary/stock)
* [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.](https://www.tinyplates.dev/glossary/reduce)
* [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.](https://www.tinyplates.dev/glossary/pan-sauce)
* [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.](https://www.tinyplates.dev/glossary/jus)
* [Mother saucesThe five French mother sauces are béchamel, velouté, espagnole, sauce tomate and hollandaise. Learning them lets you make hundreds of other sauces.](https://www.tinyplates.dev/glossary/mother-sauces)

[More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)