Demi-glace (pronounced "demi-GLASS") is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock.
Demi-glace is also the starting point for many so-called "small sauces" that are derived from the espagnole, such as the Robert and Marchand de Vin sauces.
For more flavor, you can add a sachet d'epices while reducing the demi-glace, but this is strictly optional.
NOTE: This recipe assumes you already have the brown stock and Espagnole sauce on hand, which involves quite a few steps. You might want to try this Shortcut Recipe for Demi-Glace.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
- 2 cups brown stock
- 2 cups brown sauce (espagnole)
- -------- For Optional Sachet: --------
- 1 bay leaf
- ½ tsp dried thyme
- 3-4 fresh parsley stems
- Combine the brown sauce and the brown stock in a heavy-bottomed saucepan.
- Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half.
- Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.