Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

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Total Time
12hrs 3mins
3 mins
12 hrs

Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".

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  • 2 quarts homemade beef stock
  • 2 tablespoons red wine (optional)


  1. In a large saucepan, bring stock to a boil.
  2. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
  3. It has reduced to demi-glace if it thoroughly coats the back of the spoon.
  4. *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
  5. **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.