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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".
- In a large saucepan, bring stock to a boil.
- 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).
- It has reduced to demi-glace if it thoroughly coats the back of the spoon.
- *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.
- **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
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
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!!
thank you for sharing this is the better than the fancy restaurants... I make for my filets...