Quick Homemade Demi Glace Recipe homemade or store bought broth. (2024)

FAQs

Can I make demi-glace with store-bought stock? ›

Tips for Making Demi-Glace

If you're only option is a store-bought stock you can build the character and flavor by taking a few extra steps. Add 2 tablespoons of a combination of finely chopped onions, carrots and celery to a quart of beef stock. Toss in a pinch of dried thyme and a bay leaf.

Stock or broth is much more watery than demi glace, which is a concentrated stock.

If you're looking for a quick and easy substitute for demi-glace, a combination of soy sauce and beef broth can do the trick. Mix equal parts of soy sauce and beef broth to create a flavorful alternative to demi-glace.

It is different from stock and gravy - demi-glace is thicker and more flavorful. It's a dark sauce that combines brown stock from meat with Espagnole sauce. This is why it's called a “demi” (or “half”) glaze - you combine half brown sauce (the Espagnole sauce) with half brown stock and reduce it by half.

To make demi-glace, simmer brown stock over medium low heat until reduced by half, 1 1/2 hours. To make glace, continue reducing until you've got about 10 to 20 percent of what you started with, 1 1/2 to 2 hours. 8. Pour liquid glace into clean ice cube trays and freeze.

Demi glace (half-glaze) is thick and concentrated stuff. Bullion cubes and "beef base" (that sticky stuff in a jar) are forms of imitation of demi glace, and beef base can sometimes used as a substitute if the salt can be controlled.

But demi-glace is worth the effort. One batch makes enough to last a long time, if you use it sparingly — and you should. Demi-glace is nothing more than veal stock that has been reduced and reduced and reduced until there is nothing left but an intensely flavored gelatin.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Classic demi-glace: The classic variation is made by combining Espagnole sauce and brown stock in equal parts and reducing them together.

It can be made from beef stock, chicken stock, or even vegetable stock. The traditional French version is made with veal. In the meat-based versions, the collagen from the bones provides a natural thickening agent and a rich, complex flavor.

What is another name for demi-glace sauce? ›

This shortcut demi-glace sauce uses store-bought beef stock (not sponsored) which cut down on the cooking time immediately. If you have some quality bones on hands and don't mind spending the time, you can, of course, make your veal or beef stock for a richer and flavorful result.

To make the demi-glace (or glace de viande), the stock needs to be reduced. Bring the veal stock to a boil and then lower the heat so the stock simmers. Let reduce for about another two hours or until the liquid is reduced by half. Once it has reduced by half, it should be quite a bit darker and thicker in consistency.

Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.

In the culinary arts, the word glace refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces. The word glace means "glaze" or "ice" in French and it is pronounced "GLOSS."