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Classic Demi-Glace Sauce
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Prep Time:
5 minutes
Cook Time:
50 minutes
Total Time:
55 minutes
Indulgent demi-glace sauce: made with stock, espagnole sauce, herbs, and sherry. Perfect for steak, duck, or enhancing sauces.
Ingredients:
  • 1 sprig thyme
  • 4 parsley stems
  • 1 bay leaf
  • 6 whole black peppercorns
  • 2 cups unsalted beef or veal stock, preferably homemade
  • 2 cups espagnole sauce
  • 1 tablespoon dry sherry, or to taste (optional)
Instructions:
  • Create a fragrant herb sachet by enclosing thyme, parsley stems, bay leaf, and peppercorns in a 6-inch square of cheesecloth. Secure the edges to make a pouch and tie with a string.
  • Simmer and intensify: In a large heavy pot, mix the beef or veal stock with the espagnole sauce and toss in the herb sachet. Boil over medium-high heat, then lower to a simmer. Cook uncovered for 45 to 50 minutes until the sauce reduces by half, yielding about 2 cups of rich sauce.
  • Remove the herb sachet from the sauce and strain it through a fine mesh sieve lined with cheesecloth into a medium bowl.
  • For immediate use, season to taste with salt and add dry sherry. If using for another sauce, omit the salt. Keep in the refrigerator for up to 5 days or freeze in small portions for up to 6 months. Enjoyed this recipe? Please rate it below!

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