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Demi-glace Recipe

User Rating 5 Star Rating (2 Reviews)


Tenderloin, savory sauce and fork on plate, close-up
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Demi-glace Recipe

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


  1. Combine the brown sauce and the brown stock in a heavy-bottomed saucepan.

  2. 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.

  3. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.
Makes about 1 pint of demi-glace.
User Reviews

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 5 out of 5
scrumcious!, Member Chriscrabtree2

This was exactly what I was looking for to go with my pork chops! It was a big hit with my family.

12 out of 17 people found this helpful.

See all 2 reviews

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