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4.5 from 4 votes

Classic Demi Glace Recipe

How to make a restaurant quality demi glace at home.
Prep Time45 mins
Cook Time7 hrs
Total Time7 hrs 45 mins
Course: Sauces
Cuisine: French
Servings: 1 gallon


For the Brown Stock

  • 8 pounds veal marrow bones sawed into 2-inch pieces
  • 6 pounds beef marrow bones sawed into 2-inch pieces
  • 16 ounces tomato paste
  • 4 cups chopped onions
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 4 cups dry red wine
  • 1 bouquet garni
  • Salt and pepper
  • 16 quarts of water

For the Espagnole Sauce

  • 1 gallon brown stock hot
  • 1 1/2 cups brown roux
  • 1/4 cup bacon fat
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1/2 cup tomato puree
  • 1 bouquet garni

For the Demi Glace

  • 1 gallon Espagnole sauce hot
  • 1 gallon brown stock hot
  • 1 bouquet garni


To Make the Brown Stock

  • Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
  • In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
  • Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.
  • Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.

Yield: about 2 gallons

    To Make the Espagnole Sauce

    • In a stock pot, whisk the hot stock into the roux.
    • In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes.
    • Stir the tomato puree into the vegetables and cook for about 5 minutes.
    • Add the tomato/vegetable mixture to the stock/roux mixture.
    • Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
    • Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.

    Yield: 1 gallon

      To Make the Demi Glace

      • In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat.
      • Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper.
      • Strain through a China Cap or tightly meshed strainer.