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Demi-Glace

Espagnole and brown beef stock reduced slowly to a glossy, concentrated base.

Demi-Glace prepared as described in the recipe

Espagnole and brown beef stock reduced slowly to a glossy, concentrated base.

Approximately 1 L demi-glace

Cook this

Ingredients

Batch

Method

  1. Combine espagnole and unsalted beef stock in a wide saucepan.

  2. Simmer very gently, skimming often, until reduced by about half and glossy. Allow 60 to 90 minutes, judging volume and coating.

  3. Pass through a fine sieve. Keep unsalted until using in a finished sauce.

Chef’s notes

  • Reduction concentrates seasoning as well as flavour. This is the base for the other four brown-sauce derivatives.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Wheat.

Used in

Also in the Recipe Book

Last refined · October 2026