What You Need to Know
Demi-glace is produced through Maillard reactions (espagnole roux) and collagen hydrolysis (stock reduction). Key reactions include gelatin breakdown (60-90°C) and sucrose caramelization (160-180°C). The name derives from 'half-glaze' referring to its viscosity.
Serves as the 'mother sauce' for bordelaise, chasseur, and other derivative sauces. Provides umami depth to braises and sauces without overwhelming other flavors. Professional kitchens often prepare in large batches due to its labor-intensive nature.
Key Parameters
Temperature
°C - °C
Time
4-6 hours
3 hours - 8 hours
Equipment
Heavy-gauge stainless steel potChinoisSkimming toolBrix refractometer (optional)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Maillard Reaction