Demi-glace is one of the most popular sauces used in restaurants to go along with roast meats. In the food industry, this sauce is made in very large batches as it's easily stored in the freezer and can last for prolonged periods of time. When they make the sauce it can take up to 18-24 hours to finish. The reason for the prolonged preparations time is due to the huge size pot used to make it. They have to reduce the sauce by at least half, some reduce it even further to create a more intense flavour. ( you can imagine how long it will take to reduce 50L down to 25L) The sauce consist of two different parts, first part being a clear beef stock and the second part being espagnole sauce. (espagnole sauce is essentially a thickened brown beef stock with tomato paste added as well as a brown roux). So today I'm going to give you a quick and easy recipe for the espagnole sauce which you will then turn into a Demi-glace sauce. (Sauce making is a true skill and art form, in hotel kitchens and some restaurant there are chefs which only make sauces and nothing else, they are called Saucier Chef.)
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.