Demi-glace
Encyclopedia
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
word glace, which 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 is made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier
, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. 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 is 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 is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author 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.
Brown sauce
Brown sauce may refer to:* Brown sauce , in French and Scandinavian cuisines* Steak sauce, a spiced condiment containing fruits and vinegar** A1 Steak Sauce, an American brand of steak sauce** HP Sauce, a British brand of sauce...
in French cuisine used by itself or as a base for other sauces. The term comes from the French
French language
French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
stock
Stock (food)
Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine
Cuisine classique
Cuisine classique is a style of French cookery based on the works of Auguste Escoffier. These were simplifications and refinements of the early work of Antoine Carême, Jules Gouffé and Urbain François Dubois. It was practised in the grand restaurants and hotels of Europe and elsewhere for much of...
, 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 is made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier
Auguste Escoffier
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine...
, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. 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 is 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 is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
referred to as a "semi-demi-glace". However, even today, many chefs who prepare French haute cuisine
Haute cuisine
Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.The 17th century chef and writer La Varenne...
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.
External links
- Emeril Lagasse's recipe for demi-glace on foodnetwork.com—largely follows Escoffier's original recipe
- Making demi-glace at home—a classic recipe adapted for home cooks