Demi-glace is a rich, velvety sauce that is widely used in French cuisine. It is traditionally made by combining equal parts Espagnole sauce and brown stock and is often used as a base for other sauces or as a standalone sauce for meats such as steak or roast beef.
If you’re looking to add depth and complexity to your dishes, demi-glace is a must-have ingredient in your kitchen. But with so many different types available, it can be difficult to know which one to choose.
In this article, we’ll provide a brief overview of the various types of demi-glaces available and how they can be used in cooking.
Demi-glace is a rich concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze. To make demi-glace, the Espagnole sauce and brown stock are combined in equal parts and reduced over low heat until it has thickened to a concentrate and is richly flavored. The resulting sauce is thick, glossy, and has a deep, savory flavor that pairs well with a variety of meats.
Types of Demi-Glace
There are many different types of demi-glace available, each with its own unique flavor and uses in cooking. Some of the most common types include:
- Beef demi-glace: This type of demi-glace is made with beef bones and is often used in dishes such as beef bourguignon and roast beef.
- Chicken demi-glace: As the name suggests, this type of demi-glace is made with chicken bones and is often used in dishes such as coq au vin and chicken pot pie.
- Veal demi-glace: This type of demi-glace is made with veal bones and is often used in dishes such as veal blanquette and veal chops.
- Vegetable demi-glace: Vegetable demi-glace is made from a vegetable-based stock and Espagnole sauce, and is often used to add flavor to vegetarian and vegan dishes.
- Red wine demi-glace: This type of demi-glace is made with red wine and is often used in dishes such as beef Wellington and steak au poivre.
- Mushroom demi-glace: This type of demi-glace is made with mushrooms and is often used in dishes such as mushroom risotto and mushroom-stuffed chicken breasts.
How to Make Demi-Glace from Scratch
To make demi-glace from scratch, you will need to start by making a brown stock and an Espagnole sauce. Here is a basic recipe for each:
Espagnole sauce recipe
Brown stock recipe
Classic Demi-Glace Recipe
Ingredients:
- 1-quart beef stock
- 1-quart veal stock
- 1 cup Espagnole sauce
- 1 cup red wine (optional)
- 1 tablespoon tomato paste (optional)
- 1 clove garlic, minced
- 1/2 onion, diced
- 1/2 carrot, diced
- 1/2 stalk celery, diced
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig parsley
- Salt and pepper to taste
Instructions:
- In a medium stockpot, combine the beef stock, veal stock, Espagnole sauce, red wine (if using), and tomato paste (if using).
- Add the garlic, onion, carrot, and celery to the pot and bring the mixture to a boil.
- Reduce the heat to a simmer and add the bay leaf, rosemary, thyme, and parsley.
- Simmer the mixture for at least 2 hours, skimming off any impurities that rise to the surface.
- Strain the mixture through a fine mesh sieve, discarding the solids.
- Return the demi-glace to the pot and reduce over low heat until it has thickened to a concentrate and is richly flavored.
- Season with salt and pepper to taste.
- Let the demi-glace cool before storing in the refrigerator or freezer.
Yield: About 1 quart
Note: This recipe can be adjusted to your desired yield by increasing or decreasing the amounts of the ingredients. Just be sure to keep the ratio of Espagnole sauce to brown stock equal.
You can also use all beef stock or all veal stock, or a combination of the two. Additionally, you can omit the red wine and tomato paste if desired, or add in additional aromatics such as leeks or fennel for added
How to Use Demi-Glace:
Demi-glace is a versatile ingredient that can be used in a variety of dishes to add depth and flavor. Some classic ways to use demi-glace include:
- As a standalone sauce for meats such as steak or roast beef
- As a base for sauces such as béarnaise or red wine reduction
- In soups and stews to add depth and flavor
- As a glaze for grilled or roasted meats
There are many other ways to use demi-glace in cooking. It is a versatile and flavorful ingredient that is well worth the time and effort to make at home.
If you don’t have time to make demi-glace from scratch, there are many commercial products available that can be used as a substitute. Just be sure to read the ingredients and choose a product that is made with high-quality ingredients and does not contain any additives or fillers.
Demi-Glace Substitutes
If you don’t have time to make demi-glace from scratch, there are many commercial products available that can be used as a substitute. Just be sure to read the ingredients and choose a product that is made with high-quality ingredients and does not contain any additives or fillers.
Another option is to use a reduced beef or veal stock as a substitute for demi-glace. To do this, simply simmer the stock until it has thickened to the desired consistency. You can also add a few spoonfuls of tomato paste or a splash of red wine to give the sauce a richer flavor.
Keep in mind that these substitutes may not have the same depth of flavor as a true demi-glace, but they can be a good option if you are in a pinch.
Conclusion
Demi-glace is an essential component of many classic French dishes, such as beef bourguignon and coq au vin, and is used to add depth and richness to soups, stews, and sauces. It is a versatile and flavorful ingredient that is well worth the time and effort to make at home.
