Dish

Demi-glace

Demi-glace sauce

Demi-glace is made by combining equal parts of Espagnole sauce and brown stock. The sauce is then simmered until it is reduced by half, resulting in a rich and flavorful sauce that is perfect for adding to meat dishes or serving as a base for other sauces and gravies.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Demi-glace originated in France and is a classic French sauce. It is often used as a base for other sauces and gravies, such as Bordelaise sauce and mushroom sauce.

Dietary considerations

Contains beef or veal

Variations

There are many variations of Demi-glace, including versions that use different types of stock, such as chicken or fish stock. Some recipes also call for the addition of red wine or brandy to the sauce.

Presentation and garnishing

Demi-glace should be served hot and garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make a lighter version of Demi-glace, use a vegetable stock instead of beef or veal stock and reduce the amount of Espagnole sauce used.

Side-dishes

Demi-glace is typically used as a base for other sauces and gravies, such as Bordelaise sauce and mushroom sauce. It can also be served as a sauce for meat dishes, such as beef or veal.