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Sauce Demi-Glace: The Classic French Sauce

Escoffier's classic recipe for Sauce Demi-Glace, the ultimate of French beefy sauces
Course Sauce
Cuisine French
Prep Time 1 minute
Cook Time 1 hour 30 minutes
Total Time 1 hour 31 minutes
Author Johan Johansen

Ingredients

  • 1 liter dark beef stock
  • 1 liter Sauce Espagnole
  • 100 ml fortified wine Sherry, Madeira or Port
  • Salt to taste

Bouquet garni:

  • 1 leek leaf
  • 5 sprigs of thyme
  • 5 sprigs of parsley
  • 1 bay leaf

Instructions

  1. In a suitable pot, mix beef stock and Sauce Espagnole then add bouquet garni.
  2. Bring mixture to a boil over high heat, then back the heat down to medium.
  3. Reduce mixture skimming as needed until reduced to about 900 ml or just under half.
  4. Add fortified wine, stir to combine and allow to come back to a simmer.
  5. Taste for seasoning and add salt as needed.
  6. Remove bouquet garni and strain sauce through a finely meshed sieve before serving.

Recipe Notes

You can use any type of fortified wine, you desire. Sherry is traditional according to Escoffier, but Madeira is popular as well and Port certainly works, too.

Note on authenticity: To be truly authentic veal bones MUST be used for the dark stock. Can't find veal bones? Go ahead and use beef.