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Demi-glace

This brown reduction can be made using any stock you have available to you and some time. Originating in France, Demi-glace is a base used to finish many meat dishes, or use to build a more robust and flavorful sauce to toss some otherwise bland vegetables in.

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Yield

400g

Time

About 4 hours

Ingredients

4Lcold stock

Instructions

1Simmer
4Lcold stock

Gently bring stock to a simmer for about 2 hours - checking frequently until reduced by half.

2Reduce

When the stock has reduced by half, transfer to the saucepan and bring to a simmer for about 2 hours — again, checking frequently.

Reduce by three quarters until there is about 2 cups left. If it over-reduces, it may scorch so be sure to keep an eye on it.

3Strain

Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.

4Store

Use immediately or freeze indefinitely — ideally in an ice cube tray for easy portioning.