Demi Glaze

Demi-glace is a rich, flavorful sauce made by combining equal parts of beef stock and espagnole. The mixture is then reduced and thickened. Traditionally used in French cuisine, demi-glace serves as a base for many sauces and enhances the flavor of meats, particularly in classic dishes.

Prep time

30 min

Yield

336g 1.5 cups

Cook time

30 min

THE FACTS
Great on a variety of meats and vegetables

Made from Espagnole Sauce

Restaurant quality gravy

INGREDIENTS

500g 2 cups espagnole

470g 2 cups beef stock

15g 1 tbsp sherry

1.4 tsp whole peppercorns

2 bay leaves

4 parsley or celery stalks

Demi glaze is staple in gourmet cooking. Chefs prize their demi-glace for its ability to elevate dishes. Providing a luxurious mouthfeel and depth of flavor whether it be roasted potatoes, steamed vegetables or pan seared meats.

You can follow the directions below or follow along with the...

Just a Sliver Tutorial

3 min

Real time tutorial

6 min

METHOD

1. Combine all ingredients into a saucepan on a medium high heat until the mixture boils, ensure you are stirring to ensure the liquid doesn't burn to the base.

2. Reduce the heat to a low heat and simmer until the mixture reduces by half and is a deep brown/ red colour.

3. Strain though a fine sieve into a heat proof jug.