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Demi-glace (, 'half glaze') is a rich
The basic recipe for demi-glace is provided by the French chef
Emeril Lagasse's recipe for demi-glace on foodnetwork.com
€”largely follows Escoffier's original recipe {{Brown sauces Brown sauces Steak sauces de:Kraftsauce
brown sauce
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce.
Brown sauce is typically eate ...
in French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions ...
and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.
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 bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). The term "demi-glace" by itself implies that it is made with the traditional veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
stock.
Preparation
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
, who is often considered to have refined the method of French cooking, as well as codified many standard French recipes. Although many recipes for demi-glace give the preparation for the espagnole first, followed by the recipe for the brown stock, preparation should actually proceed in the reverse since the brown stock is itself a necessary ingredient of the sauce espagnole.
A basic brown stock should be prepared, and when completed, left on the heat to remain very warm. At this point, the espagnole can be prepared using half the brown stock, and when it is finished, the remaining 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, chefs commonly substitute a simple ''jus lié'' of veal stock or to create a simulated version, which the American cookbook author Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ...
referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). However, even today, many chefs who prepare French ''haute cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pri ...
'' use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor involved in preparing the sauce.
See also
* Gypsy sauce *List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
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* (salsa roja)
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* – a velouté sauce flavored ...
* Meat glaze Meat glaze, French: ''glace de viande'', is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually lo ...
References
Further reading
* ForAuguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
's half glaze recipe.
External links
Emeril Lagasse's recipe for demi-glace on foodnetwork.com
€”largely follows Escoffier's original recipe {{Brown sauces Brown sauces Steak sauces de:Kraftsauce