Sauce: Demi-glace

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “1.4: Demi-Based Sauces” from workforce.libretexts.org

Sauce: Demi-glace recipe
Serving Size: Not set

Ingredients

- 1 qt (1 L) brown stock
- 1 qt (1 L) prepared espagnole (brown sauce)

Instructions

1. Combine both ingredients over medium heat. Simmer until half remains, adjusting heat to prevent scorching.
2. Strain. Serve hot, or cool promptly in a shallow container over an ice-water bath and refrigerate.

Measurements retain the source's rounded pairs.

Yield: 1 qt (1 L), published rounded yield

Source: Adapted from Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Workforce LibreTexts.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.04:_Demi-Based_Sauces
Recipe Metadata
Recipe ID
14338
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14338

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!