Easy Demi-Glace Recipe

Shortcut recipe for demi-glace

The Spruce

  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Yield: 1 Container (8 Servings)
Nutritional Guidelines (per serving)
106 Calories
5g Fat
12g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Container (8 Servings)
Amount per serving
Calories 106
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 8mg 3%
Sodium 482mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 4g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A traditional demi-glace recipe is made by combining a mixture of half basic brown sauce and half brown stock (such as beef stock) and then simmering until it's reduced by half.

In this shortcut recipe, instead of making the stock from scratch, store-bought stock or broth is used. It won't have the same body as a homemade demi-glace, but it'll save you about eight hours.

Use the best quality stock or broth you can find and stick to the low-sodium, reduced-salt (or even no-salt) varieties. Reducing concentrates the saltiness, and you don't want your finished sauce to taste like a salt-lick.

You'll need some cheesecloth for straining the sauce and also for making the sachet d'épices, as well as some cooking twine for tying it up.


Click Play to See This Demi-Glace Recipe Come Together


  • For the Sachet d'Épices:
  • 1 bay leaf, dried
  • 1 teaspoon dried thyme
  • 6 to 8 fresh parsley stems
  • 8 to 10 whole peppercorns
  • For the Sauce:
  • 1 ounce clarified butter (or 2 tablespoons)
  • 1/2 cup yellow onions, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrots, chopped
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium beef stock

Steps to Make It

  1. Gather the ingredients.

  2. Place the bay leaf, thyme, parsley stems, and peppercorns onto a square of cheesecloth.

  3. Tie it up into a bundle with cooking twine.

  4. Heat the butter in a heavy-bottomed pot over medium heat and add the chopped onions, celery, and carrots. Sauté them for a couple of minutes, until the onion is partially translucent.

  5. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned.

  6. Now, whisk in 3 cups of the beef stock.

  7. Bring to a boil over medium-high heat. Then lower heat to a simmer, add the sachet, and reduce for about 20 minutes or until the total volume has reduced by about one-third.

  8. Remove pan from heat and retrieve the sachet (and set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth and use a spoon to gently push the sauce from the remnants of the mirepoix.

  9. Now, return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot.

  10. Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half.

  11. Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

  12. Season to taste with kosher salt. (But if you're using the demi-glace to make another sauce, season at the very end.)

  13. Demi-glace will keep in the refrigerator for a couple of weeks, and in the freezer for months.


    • Demi-glace is an amazing sauce to serve with red meats, like roasts and grilled steaks. The only difficult thing about it is that making it from scratch can be quite time-consuming. Purists might raise their eyebrows at using store-bought beef stock or beef broth. But the reality is that if something's too hard to make, you're probably not going to make it. Which is a shame, because everyone should be able to enjoy the deep, rich, flavor of demi-glace, which is pretty much the ultimate sauce.

    Recipe Variations

    • In addition to standing on its own, you can use demi-glace to make other sauces. Add some red wine and reduce it for a bit and you have the classic red wine sauce.
    • Do the same with mushrooms and shallots and you have a traditional mushroom sauce.