Demi-Glace

A deeply flavorful, reduced sauce that adds a luxurious touch to meat dishes.
Total Time: 2 hours
Course: Main course
Cuisine: French
Keyword: demi-glace
Servings: 4
Calories: 70kcal

Ingredients
 

  • 0,5 l Spanish sauce
  • 0,5 l brown stock (beef or veal stock))

Bouquet Garni

  • 2 bay leaf
  • 2 sprig of thyme
  • 3 parsley stalks

Instructions

  • Mix the prepared Spanish sauce and brown stock in a saucepan.
  • Add the bouquet garni.
  • Bring to a boil and reduce heat to a gentle simmer.
  • Simmer the sauce for 1 to 1.5 hours until it has thickened by almost half.
  • Remove the bouquet garni and strain the sauce.
  • Season to taste with salt and pepper.

Nutrition Facts

Calories: 70kcal

  • Demi-glace is an excellent base for other sauces such as Bordelaise, Chasseur and Madeira.
  • Can be frozen for later use.

All brown sauces

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