Demi Glace Sauce

A Demi Glace can be used to thicken soups or finish off other sauces such as gravy, mushroom sauce, pepper sauce and  braising liquids used for shanks of Lamb and other meats. The main problem with a Demi Glace is that it is time consuming and difficult to make, in fact unless you are in an industrial kitchen it can be more trouble than it is worth. But as we know the best things are worth waiting for so here we are going to look at our Quick method for making a delicious Demi-Glace.

Homemade Demi Glace

Let me start by saying that this method is a cheat, if I was making this in an industrial kitchen then It would be done differently and take around 8 to 12 hours.

What is a Demi-Glace

A glace is a thick brown sauce achieved by reducing a stock which is often used to flavour other sauces & soups. 

How & When to use a Demi-Glace

A traditional Demi-Glace is made with a rich stock and a brown sauce called (Espagnole sauce). The stock would normaly be made over the day by boiling down the bones of joints of meat, this can take many hours and is a long drawn out process. In this method we are going to assume that you are going to make a basic stock using Beef stock cubes.

What is in this Demi-Glace

  • 1 Bay Leaf          
  • 1 tsp Dry Thyme
  • 6-8 Parsley Stems 
  • 10 whole Pepercorns
  • 30 g Butter
  • 40 g Mixed Chopped Onions
  • 30 g Chopped Carrots
  • 30 g Plain flour
  • 4-5 Beef stock cubes
  • 1L Of water (for Stock)



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Method

Melt the butter in a pan then add the carrots and onions and cook them slowly for 10 minutes. When these are soft you need to add your flour and mix it together well. This will for a paste or a Roux.

Using 4 or 5 beef stock cubes make up 1L of beef stock.

Whisk in 750 ml of your beef stock along with the Bay leaf, Peppercorns and Parsley Stems. Let this simmer for about 20 minutes so that it reduces by about a third.

Pour the sauce through a wire mesh strainer into the remaining beef stock. Mix the sauce through the strainer with a wooden spoon so that all of the sauce is back into the remaining stock.

Bring this mixture to a boil in a clean pan and reduce to a simmer for about 1 hour so that it reduces by half. You will be left with a thick, rich Demi-Glace that is ideal for adding to red wine sauce , mushroom sauce and any number of homemade soups. 

This Demi Glace is the perfect accompaniment to your fillet steak or Chateaubriand.

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