A demi-glace is a rich savory sauce that is made from brown stock and brown sauce that are reduced. Traditionally it is used with red meats and can often be seen in many varieties on restaurant menus.
Making a demi-glace is easy once you have a good recipe or source for brown stock and brown sauce (Espagnole). A demi-glace is a great addition to use for many meats and even vegetables. You can also easily build upon a demi-glace to create other sauces for your meal.
2 cups Brown Stock
2 cups Brown Sauce (Espagnole)
1 Bouquet Garni*
* Bouquet garni:
3 – 4 Parsley stems
1 Thyme sprig
1 Bay leaf
Tied together in cheesecloth if you wish.
In a thick bottomed stock pot, combine the brown stock and brown sauce together. Bring this to a boil over medium-high heat, stirring occasionally. Once it comes to a boil, lower the heat and allow it to simmer. Add the Bouquet Garni if you are using it and allow the sauce to reduce for about 20 – 30 minutes or until it has reduced by half.
Remove sauce from heat and strain through cheesecloth to remove the vegetables and herbs.
Yield: about 1 pint of demi-glace.