What is
Demi-Glace Sauce?

Demi-glace is a rich, glossy sauce made from a reduction of equal parts of brown sauce (sauce espagnole) and veal stock. This classic French sauce is used as a base for many sauces and gravies, and is known for its deep flavor and luxurious texture.

Origins & History

Demi-glace has its roots in traditional French cuisine and dates back to the 19th century. It is a foundational sauce in classical French cooking, often used to enhance the flavors of meat dishes. The name 'demi-glace' refers to its semi-glossy appearance and the fact that it is a concentrated sauce, combining elements of both sauces and stocks.

Taste & Texture

Demi-glace has a rich, deep, and savory flavor profile with balanced umami notes. Its thick, velvety texture enhances the taste of any dish it accompanies.

Ingredients

Veal Stock

A rich stock made from veal bones, vegetables, and aromatics, simmered for several hours to extract flavor.

Brown Sauce (Sauce Espagnole)

A foundational brown sauce made from roux and stock, typically prepared with mirepoix (onions, carrots, and celery), tomatoes, and herbs.

Aromatics

Commonly includes onions, carrots, celery, bay leaves, and thyme, these ingredients are used to enhance the flavor of the stock and sauce.

Red Wine

Often used in the preparation, red wine adds depth and acidity to balance the richness of the sauce.

This item may contain the following allergens:

Gluten

Lactose

Pork