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


  • 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 stems


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


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

Scroll to Top