The Secret to Perfect Demi Glace Sauce Revealed

The Secret to Perfect Demi Glace Sauce Revealed
In this video, I'll show you how to make classic demi glace sauce, an essential in french cuisine. To make this brown sauce it will take some time, but the results will exceed your expectations. To make good demi glace will require good brown veal or beef stock. For my stock I am using 8lb of veal bones, and make sure to use bones with some fat, meat, bone marrow and tendons. Demi Glace is an incredible rich, thick sauce, that is made by reducing brown veal or beef stock to almost syrup consistency. From demi glace you can make variety of famous french steak sauces such as Bordelaise, Chasseur (Hunter's sauce), Chateaubriand Sauce, A Poivre and so on.
Recipe type: Dipping sauce
  • 8lb veal bones
  • 5 onions
  • 3 carrots
  • 5 celery stalks
  • 1 head of garlic
  • white part of leak
  • ½ bunch parsley
  • thyme
  • rosemary
  • 2 tbsp black peppercorn
  • 4-5 bay leave
  • 4 tbsp tomato paste
  • 12 quarts cold water
  • 2 tbsp juniper berries


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