What is
デミグラスソース?

Demi-glace is a rich, brown sauce made from a mixture of equal parts brown stock and espagnole sauce, often enriched with additional ingredients like wine and mirepoix (a mixture of diced onions, carrots, and celery). It is usually reduced to intensify the flavors and create a thick, glossy texture.

Origins & History

The term 'demi-glace' originates from French cuisine, where classic sauces were used as a base for many dishes. It has roots in French culinary techniques dating back to the 19th century, and it has become a staple in Western cooking, especially in fine dining.

Taste & Texture

Demi-glace has a deep, complex flavor that is both savory and slightly sweet, with umami notes derived from the concentrated stocks and sauces.

Ingredients

Beef or Veal Stock

Rich, flavorful stock made by simmering the bones and meat of beef or veal, along with aromatics and vegetables.

Espagnole Sauce

A foundational brown sauce in French cuisine, made by thickening a brown stock with a dark roux and adding tomatoes and mirepoix.

Red Wine

A type of wine made from dark-colored grape varieties, used to add acidity and depth of flavor.

Mirepoix

A mixture of diced onions, carrots, and celery, used as a flavor base.

Butter

Fat that adds richness and smoothness when incorporated at the end.