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–+ servings
Let's Cook - Chef Billy Parisi

Demi-Glace Recipe

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.
Servings: 3.5 quarts

Ingredients 

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

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.
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.

Nutrition

Calories: 601kcalCarbohydrates: 69gProtein: 40gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 87mgSodium: 7096mgPotassium: 2030mgFiber: 0.4gSugar: 24gVitamin A: 153IUVitamin C: 4mgCalcium: 99mgIron: 3mg
Author: Chef Billy Parisi