Making Demi Glace at Home

Demi-glace is a rich concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze.

How To Prepare Demi-Glace

This intensely flavored reduction is used as a base for producing wonderful, rich, velvety sauces and soups. Unfortunately, making demi-glace at home takes a tedious 25 plus hours including buying and roasting bones, simmering, watching, straining, and cleaning up.

There have been many variations for making Demi-Glace before and after Auguste Escoffier standardized it in his Le Guide Culinaire, but we think this recipe adapted from The Food Network is a good one for anyone preparing it at home. As you can see, making Demi-Glace requires Sauce Espagnole, a lot of Brown Stock and a lot of patience.

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CLASSIC DEMI GLACE RECIPE

DEMI-GLACE

Yield: 1 gallon

1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.

ESPAGNOLE SAUCE

Ingredients:

1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni

In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.

Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.

Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.

Yield: 1 gallon

BASIC BROWN STOCK

Ingredients:

8 pounds veal marrow bones sawed into 2-inch pieces
6 pounds beef marrow bones sawed into 2-inch pieces
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.

In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.

Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.

Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.

Yield: about 2 gallons