12 hrs 3 mins
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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Units: US | Metric
- 2 quarts homemade beef stock
- 2 tablespoons red wine (optional)
- 1In a large saucepan, bring stock to a boil.
- 2Turn 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).
- 3It 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.
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Nutritional Facts for Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)
Serving Size: 1 (1963 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 135.3
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 7194.5 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 22.0 g