Sauces · French

Demi-glace

Name: Demi-glace
Total time: 2 h
Cuisine: French
Ingredients: 1/2 l Espagnole sauce; 1/2 l brown stock (beef or veal stock); 2 bay leaf; 2 sprig of thyme; 3 parsley stalks

By Jo Huys 2 February 2022

Classic demi-glace: a French base sauce with a rich, deep flavour. Ideal as a foundation for meat sauces and restaurant-style dishes.

Total time: 2 h
Ingredients: 5
Steps: 6

Mise en place

Ingredients

1/2 l Espagnole sauce
1/2 l brown stock (beef or veal stock)

Bouquet garni

2 bay leaf
2 sprig of thyme
3 parsley stalks

Method

Get cooking

Combine the prepared Espagnole sauce and brown stock in a pan.
Add the bouquet garni.
Bring to the boil, then reduce the heat to a gentle simmer.
Simmer for 1 to 1.5 hours, until the sauce has reduced by almost half.
Remove the bouquet garni and strain the sauce.
Season with salt and pepper.

Background

Demi-glace is an excellent base for other sauces such as Bordelaise, Chasseur and Madeira. It can be frozen for later use. All brown sauces [wpupg-grid id="bruinesauzen"]

Automatically translated from Dutch using AI.