Demi-Glace Recipe
This foolproof Demi-Glace recipe is a rich, classic brown sauce that enhances soups, stews, and other sauces or can be drizzled over pork chops, duck breast, and roasted meats. With my easy-to-follow recipe, you’ll learn how to make this iconic French sauce right at home.
Ingredients
Instructions
Combine the espagnole sauce and veal stock together in a large pot that is at least 2 ½ gallons.
On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
Simmer the pot over low to medium heat for 3 ½ to 4 hours or until the amount of liquid has reduced by ½ and all the way to ¾ for a more concentrated flavor.
Come back every 45 minutes to skim and discard any impurities or fat that collects at the top.
Strain the demi-glace completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.
Nutrition
- Calories
- 601 kcal
- Carbohydrate Content
- 69 g
- Protein Content
- 40 g
- Fat Content
- 19 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 87 mg
- Sodium Content
- 7096 mg
- Fiber Content
- 0.4 g
- Sugar Content
- 24 g
- Unsaturated Fat Content
- 0.6 g
- Serving Size
- 1 serving
