What is demi-glace and how do you make it from a basic stock?

Question

What exactly is demi-glace? Learn how this intensely flavorful, concentrated sauce is made by reducing a basic brown stock.

Answer 1

Demi-glace is a rich, glossy brown sauce in French cuisine, traditionally made by reducing a basic stock (usually brown stock) by half and then reducing it again after adding espagnole sauce, resulting in a concentrated flavor. It's a labor-intensive process that yields a deeply flavorful sauce base.

Detailed Explanation:

Demi-glace, meaning 'half-glaze' in French, is a foundational sauce in classical cooking. The process involves several steps and requires patience:

1. Start with a high-quality brown stock: This is crucial. A well-made brown stock, typically made from roasted bones (beef, veal, or chicken) and vegetables, provides the base flavor. The stock should be simmered for a long time (6-8 hours or more) to extract maximum flavor and collagen from the bones.

2. Reduce the brown stock: Strain the stock and skim off any fat. Then, in a large, heavy-bottomed pot, simmer the stock over medium-low heat. The goal is to reduce the volume by half. This concentrates the flavors and thickens the stock slightly.

3. Prepare Espagnole Sauce (optional, but traditional): Espagnole is one of the five 'mother sauces' of French cuisine. It's a brown sauce made from brown stock, mirepoix (diced carrots, onions, and celery), browned flour (roux), and tomato paste. While traditionally used, some modern recipes skip this step for a simpler demi-glace.

4. Combine and reduce again: If using, add the espagnole sauce to the reduced brown stock. Continue to simmer over low heat, skimming any impurities that rise to the surface. Reduce the mixture again by approximately half, or until it coats the back of a spoon. This reduction process further concentrates the flavors and creates a glossy, sauce-like consistency.

5. Strain and cool: Strain the demi-glace through a fine-mesh sieve lined with cheesecloth to remove any remaining solids. Allow it to cool completely. As it cools, it will thicken further.

The resulting demi-glace is a deeply flavorful, versatile sauce base that can be used to enhance other sauces, braised dishes, and roasted meats.

Pro Tip:

Don't rush the reduction process. Low and slow simmering is key to developing a rich, complex flavor and preventing the sauce from scorching. Regularly skim off any impurities that rise to the surface to ensure a clean, clear demi-glace.