Everything about Demi-glace totally explained
Demi-glace is a rich
brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the
French for
half-iced as the French word
glace used in reference to a sauce means
icing or
glaze. It is traditionally made by combining equal parts of
veal stock and sauce
espagnole, the latter being one of the five mother sauces of
classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (
demi-glace au boeuf) or "chicken demi-glace" (
demi-glace au poulet). The term "demi-glace" by itself implies that it's made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef
Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French receipes. Although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared, and, when completed, left on the heat to remain very warm. At this point, the espagnole is prepared, and when it's finished, the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.
Due to the considerable effort involved in making the traditional demi-glace, it isn't uncommon for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which
Julia Child referred to as a "semi-demi-glace". However, even today, many chefs who prepare French
haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor inherent in preparing the sauce. These vary in quality.
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