Quick Homemade Demi Glace Recipe homemade or store bought broth. (2024)

FAQs

Can you make demi-glace out of store-bought stock? ›

Tips for Making Demi-Glace

Like espagnole sauce, the flavor of demi-glace depends upon the quality of the stock you use. Unfortunately, most store-bought beef stock doesn't have much flavor. If you're only option is a store-bought stock you can build the character and flavor by taking a few extra steps.

If you're looking for a quick and easy substitute for demi-glace, a combination of soy sauce and beef broth can do the trick. Mix equal parts of soy sauce and beef broth to create a flavorful alternative to demi-glace.

Demi glace (half-glaze) is thick and concentrated stuff. Bullion cubes and "beef base" (that sticky stuff in a jar) are forms of imitation of demi glace, and beef base can sometimes used as a substitute if the salt can be controlled.

Stock or broth is much more watery than demi glace, which is a concentrated stock. All demi glaces have stock elements to them—usually those made from scratch—but not all stocks are demi glace.

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

It can be made from beef stock, chicken stock, or even vegetable stock. The traditional French version is made with veal. In the meat-based versions, the collagen from the bones provides a natural thickening agent and a rich, complex flavor.

Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.

It is different from stock and gravy - demi-glace is thicker and more flavorful. It's a dark sauce that combines brown stock from meat with Espagnole sauce. This is why it's called a “demi” (or “half”) glaze - you combine half brown sauce (the Espagnole sauce) with half brown stock and reduce it by half.

The word glace means "glaze" or "ice" in French and it is pronounced "GLOSS." A demi-glace is a rich, dark sauce made by combining half brown stock and half brown sauce (called Espagnole sauce) and then reducing that by half (demi means "half"). Glaces differ from demi-glace in that they are much more concentrated.

Au jus is thinner, so you might need to thicken a gravy or soup with a little cornstarch mixed with water. Also be aware that au jus is saltier than demi-glace, so you might not want to use the entire package.

What is the difference between a stock and a broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Description. Developed specially for chefs, Knorr Demi-Glace Sauce Mix is ideal for creating your favorite signature dishes. This demi-glace mix delivers a perfect balance of beef, mirepoix, and tomato flavors that is certain to impress your guests.

To make the demi-glace (or glace de viande), the stock needs to be reduced. Bring the veal stock to a boil and then lower the heat so the stock simmers. Let reduce for about another two hours or until the liquid is reduced by half. Once it has reduced by half, it should be quite a bit darker and thicker in consistency.

But demi-glace is worth the effort. One batch makes enough to last a long time, if you use it sparingly — and you should. Demi-glace is nothing more than veal stock that has been reduced and reduced and reduced until there is nothing left but an intensely flavored gelatin.