Demi-Glace

4.8
(9)
7 Reviews
4 Photos

Learn how to make demi-glass with a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. There's really not much to it! I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 28, 2024
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A bowl of demi glace next to a plate of steak served with green beans, topped with demi glace
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Prep Time:
40 mins
Cook Time:
20 hrs
Additional Time:
8 hrs 30 mins
Total Time:
1 day 5 hrs 10 mins
Servings:
32
Yield:
16 1-cup blocks
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Ingredients

Original recipe (1X) yields 32 servings

  • 10 pounds veal bones (joint and marrow bones)

  • 1 tablespoon vegetable oil

  • 3 medium onions, cut into eighths

  • 4 medium carrots, cut into 2-inch pieces

  • 4 ribs celery, cut into 2-inch pieces

  • 1 (6 ounce) can tomato paste

  • 10 quarts cold water

  • 2 cups cold water

Directions

  1. Gather all ingredients.

    Ingredients to make demi glace

    Dotdash Meredith Food Studios

  2. Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.

    A roasting pan filled with veal bones

    Dotdash Meredith Food Studios

  3. Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.

    A pan of roasted veal bones

    Dotdash Meredith Food Studios

  4. While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.

    A baking sheet with celery, carrots, and onions coated in tomato paste

    Dotdash Meredith Food Studios

  5. Roast vegetables on another rack in the oven until well-browned, about 45 minutes.

    A baking sheet with roasted carrots, celery, and onion in tomato paste

    Dotdash Meredith Food Studios

  6. Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.

    A large stock pot with roasted vegetables and roasted veal bones in water, next to a roasting pan with roasted veal bones

    Dotdash Meredith Food Studios

  7. Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

    A roasting pan with roasted veal bone bits and simmering water

    Dotdash Meredith Food Studios

  8. Pour liquid and browned bits into the stockpot.

    A pan of liquid and browned veal bone bits being poured into a large stock pot of water, roasted veal bones, and roasted vegetables

    Dotdash Meredith Food Studios

  9. Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.

    A large simmered pot of roasted veal bones and roasted vegetables

    Dotdash Meredith Food Studios

  10. Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.

    A mesh strainer with simmered veal bones and vegetables next to a large stock pot of roasted veal bones and vegetables in broth

    Dotdash Meredith Food Studios

  11. Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.

    A large stock pot of simmering broth

    Dotdash Meredith Food Studios

  12. Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.

    A ladle adding brother to a mesh strainer set over a roasting pan, next to a stock pot of broth

    Dotdash Meredith Food Studios

  13. Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.

    A glass baking dish of cold demi glace with a layer of fat on top

    Dotdash Meredith Food Studios

  14. Scrape and discard any fat from the surface.

    A spoon scraping fat off the top layer of chilled demi glace in a glass baking dish

    Dotdash Meredith Food Studios

  15. Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.

    A cutting board with chilled demi glace, cut into squares, next to a baking sheet of wrapped squares of chilled demi glace

    Dotdash Meredith Food Studios

  16. Enjoy!

    A bowl of demi glace next to a plate of steak served with green beans, topped with demi glace

    Dotdash Meredith Food Studios

Recipe Tip

While the stock is simmering for 18 hours, the level will drop a few inches in the pot. This is to be expected, but if it seems like the liquid level is getting too low, add a few cups of water.

Editor's Note:

The nutrition data for this recipe includes the full amount of bones and vegetables. The actual amount consumed will vary.

Nutrition Facts (per serving)

17 Calories
1g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 17
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 63mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Protein 1g 1%
Vitamin C 3mg 3%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.