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

Total Time
12hrs 3mins
Prep 3 mins
Cook 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".


  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.
Most Helpful

This glaze recipe is one that I won't be without now that I have tried it. I used homemade beef stock and Merlot for the wine. Reduced it until it got on the thick side, and used it for sauce with my steak dinner. Before serving it I did add some butter mixed with a little flour to make it a little thicker and give it a nice sheen. It was delicious and will be used often! Thank you for sharing this one with us Littleturtle! Linda

Linda's Busy Kitchen July 23, 2011

Thank you so much for this wonderful simple recipe!! I was in a bind and needed veal demi glace for a meal and couldnt find it in the stores, I used your recipe and it made my recipe delicious!!

chefkeyra February 25, 2010

thank you for sharing this is the better than the fancy restaurants... I make for my filets...

Courtney Bailey May 14, 2009