What You Need to Know
Demi-glace is produced by combining equal parts veal stock and espagnole sauce, then reducing by half through simmering. This process concentrates gelatin, collagen, and flavor compounds while promoting Maillard reaction products and caramelization.
Serves as the foundational element for countless derivative sauces (chasseur, bordelaise, etc.), providing depth, viscosity, and umami to dishes without overwhelming other components.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
6 hours
4 hours - 8 hours
Equipment
Heavy-bottomed stockpotChinoisSkimming ladleCheesecloth
Steps
- 1.
Sauce Robert (French classical): Provides base viscosity and meaty depth
- 2.
Sauce Bordelaise (Bordeaux region): Carries wine reduction while maintaining body
The Science
Primary Reaction
Maillard Reaction