Published December 12, 2024. This post may contain affiliate links. Please read my disclosure policy.
This foolproof Demi-Glace recipe is a rich, classic brown sauce that enhances soups, stews, and other sauces or can be drizzled over pork chops, duck breast, and roasted meats. With my easy-to-follow recipe, you’ll learn how to make this iconic French sauce right at home.
Making demi-glace at home might sound intimidating, but trust me, my method is foolproof and totally worth it! The result? A deeply savory, velvety brown sauce (think beef au jus or my delicious brown gravy) that brings restaurant-quality elegance to any dish, from French classics to modern favorites. I won’t lie, this recipe takes some patience, but the steps are simple to follow, and the rich, luxurious flavor makes every minute worth it!
What is Demi-Glace?
Demi-glace (French for “half glaze”) is a rich brown sauce made from equal parts espagnole sauce and veal or beef stock. It was created by the famed Auguste Escoffier in the early 1900s. They’re slowly simmered over low heat to reduce the liquid and concentrate the flavors, resulting in a mouthwatering and remarkably versatile demi-glace.
This demi-glace is the perfect base for bordelaise sauce, I also use it for my mushroom bordelaise and a variety of other small sauces. It also shines as a standalone finishing sauce for roasted meats like beef tenderloin, veal, or my pork tenderloin. I especially love it with delicate game like duck, quail, or Cornish hen. And of course, it’s a timeless pairing with a classic Châteaubriand, it’s the kind of sauce that takes your meal to the next level!
All that being said, with this demi-glace recipe, you’re truly in for a fine dining experience (much like my glace de viande), no matter how you choose to use it. The recipe makes nearly 4 quarts, so there’s plenty to share or save for future meals. Whether you drizzle it over a steak tonight or use it as the base for tomorrow’s sauce, you’ll always have something special on hand!
Ingredients and Substitutions
- Espagnole sauce – The base of the demi-glace. This has no substitutions since it is responsible for the demi-glace’s complex flavor profile. Luckily, espagnole sauce can be made well in advance and kept in your fridge or freezer until it’s time to make the glaze.
- Stock – I like to make demi-glace with veal stock for its velvety consistency, but beef stock also works well. Just like in espagnole sauce, your stock’s quality directly affects your demi-glace’s quality and flavor. Use high-quality store-bought stock or make your own from scratch using my veal stock or my homemade beef stock recipe.
- Herbs – Fresh thyme sprigs and parsley stems lend warm and earthy flavors. Fresh rosemary, thyme sprigs, and a bay leaf can also be added.
- Spices – I also used whole peppercorns to season the sauce.
- Garlic – I used a few garlic cloves to infuse a subtle, savory note.
How to Make Demi-Glace
Blend it: I toss my Espagnole sauce and veal stock into a large pot, giving it a good stir to mix everything together.
Bundle it up: I make the sachet d’epices, wrapping the fresh herbs, peppercorns, and garlic cloves in a piece of cheesecloth. I secure it with butcher’s twine and drop it on the pot.
Let it simmer: I place the pot over low to medium heat and let it simmer away for about 3.5 to 4 hours.
Keep it clean: Every 45 minutes or so, I skim off any impurities or fat that rise to the surface. This step keeps the sauce clear and ensures it stays smooth and refined.
Strain and savor: Once the demi-glace has reduced beautifully, I remove the bouquet garnet and strain the sauce to remove any bits.
Serve: Now it’s ready to enjoy, rich, velvety, and full of flavor!
Chef Tip + Notes
My #1 Tip for making my demi-glace is to carefully skim the impurities and excess fat as it simmers. I’ve learned that this step is crucial – if you skip it, the sauce can turn cloudy and greasy, which completely ruins the rich, smooth texture you’re after.
- Start With a Big Pot: I grab my 2 ½ gallon pot, plenty of space to let everything simmer and reduce beautifully.
- Low & Slow: I never rush the process. A long, slow simmer is key to getting that deep, rich flavor that makes demi-glace so special.
- Thickening It Up: If the sauce is too thin, I just keep simmering it until it thickens to the perfect consistency.
- Loosen It Up: On the flip side, if it gets too thick, I slowly add some stock or water to get it to the right texture.
- Skip the Cheesecloth: When I’m straining, I drop the herbs straight into the pot instead of wrapping them in cheesecloth, easy and efficient.
- Taste & Adjust: As it simmers, I taste the demi-glace, adjusting the seasonings and adding a pinch of salt or a splash of dry sherry if it needs a little extra flavor boost.
Serving Suggestions
You can’t go wrong serving this demi-glace with a perfectly seared steak, like my reverse sear ribeye roast, for an extra burst of flavor.
Another favorite combo is with my seared duck breast, or use it as a rich base for soups like my cozy French onion to really elevate your meal.
Make-Ahead and Storage
Make-Ahead: You can make the sauce several days or even weeks in advance. The flavors get better over time. If you need to keep the sauce warm before serving, pour it into a saucepan and heat it on low, stirring occasionally until it’s time to eat.
How to Store: Once your demi-glace has cooled completely, transfer it to an airtight container and store it in the fridge for up to 1 week. Pour the cooled sauce into ice cube trays, freeze until solid, and transfer to a freezer bag. The sauce cubes freeze well for up to 6 months.
How to Reheat: Add one or two sauce cubes to any recipe that needs an extra flavor boost, or gently reheat as much sauce as you need in a saucepan over low heat, stirring occasionally. Do not boil the sauce; otherwise, it may break or separate.
More Sauce Recipes
- Bechamel Sauce Recipe
- Beurre Blanc Sauce Recipe
- Classic Hollandaise Sauce Recipe
- Homemade Velouté Recipe
- Mornay Sauce Recipe
Video
Demi-Glace Recipe
Ingredients
- 4 quarts espagnole sauce
- 4 quarts veal stock or beef stock
- 4 to 6 sprigs of thyme
- 4 to 6 parsley stems
- 15 to 18 peppercorns
- 3 to 4 garlic cloves
Instructions
- Combine the espagnole sauce and veal stock together in a large pot that is at least 2 ½ gallons.
- On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
- Simmer the pot over low to medium heat for 3 ½ to 4 hours or until the amount of liquid has reduced by ½ and all the way to ¾ for a more concentrated flavor.
- Come back every 45 minutes to skim and discard any impurities or fat that collects at the top.
- Strain the demi-glace completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.
Notes
- Start With a Big Pot: I grab my 2 ½ gallon pot, plenty of space to let everything simmer and reduce beautifully.
- Low & Slow: I never rush the process. A long, slow simmer is key to getting that deep, rich flavor that makes demi-glace so special.
- Thickening It Up: If the sauce is too thin, I just keep simmering it until it thickens to the perfect consistency.
- Loosen It Up: On the flip side, if it gets too thick, I slowly add some stock or water to get it to the right texture.
- Skip the Cheesecloth: When I’m straining, I drop the herbs straight into the pot instead of wrapping them in cheesecloth, easy and efficient.
- Taste & Adjust: As it simmers, I taste the demi-glace, adjusting the seasonings and adding a pinch of salt or a splash of dry sherry if it needs a little extra flavor boost.
Demi-Glace Recipe