Description
A concentrated brown sauce fundamental to classical French cuisine, created through prolonged reduction of veal stock and espagnole sauce.
Technical
Demi-glace is produced by combining equal parts veal stock and espagnole sauce, then reducing by half through simmering. This process concentrates gelatin, collagen, and flavor compounds while promoting Maillard reaction products and caramelization.
Culinary Significance
Serves as the foundational element for countless derivative sauces (chasseur, bordelaise, etc.), providing depth, viscosity, and umami to dishes without overwhelming other components.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
6 hours
4 hours – 8 hours
Equipment
Heavy-bottomed stockpotChinoisSkimming ladle