Demi-Glace
The classical route: equal volumes of espagnole and brown stock, reduced by half. A stock reduction alone is useful, but it is a different implementation.
Ingredients
- 500 ml prepared espagnole, lightly seasoned
- 500 ml unsalted brown beef or veal stock
- 1 thyme sprig, optional
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Combine
Put espagnole and stock in a heavy saucepan. Add thyme if using. Both bases should already taste clean and savory.
Reduce gently
Bring to a gentle simmer, uncovered. Reduce to about 500 ml, usually 60–90 minutes, depending on the pan. Skim foam and fat; stir more frequently as it thickens.
Check the endpoint
Measure the volume if unsure. It should coat a spoon without becoming glue. Remove thyme.
Strain
Pass through a fine sieve. Leave unsalted if using as a base for another sauce; season only the portion you will serve.
Checkpoint: Rich, glossy, spoon-coating sauce with roughly half the starting volume.
Failure modes and fixes
Too thick: add unsalted stock or water. Too salty: dilute and accept a lighter sauce. Reducing it again simply reopens the same ticket.
More rescue techniques →Put it to work
Use small amounts with steak or as a base for wine sauces. Start with espagnole; its preparation time is additional.
Storage and reheating
Cool promptly in shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder for 3–4 days, or freeze in portions. Bring reheated cooked sauces to a rolling boil; for butter-finished sauces, ideally store the base and add fresh butter after reheating. Cream sauces may separate after freezing. Storage and handling reference.