Wolfgang Puck’s Veal Demi-Glace Recipe: How to Make Demi-Glace

Demi-glace is a concentrated, flavorful glaze that is used as the foundation for a number of sauces. Its name means “half-glace,” a reference to glace de viande, or “meat glass,” a very thick syrup historically used to glaze meats, now more commonly used in small amounts to add concentrated flavor and body to sauces. Demi-glace is thinner than glace de viande: it’s made by reducing stock down to between a quarter and half of its original volume, or by combining one part sauce espagnole with one part stock and reducing that by half. Demi-glace can also include wine, such as sherry. It thickeners like flour and provides a source of umami, such as tomato paste or MSG powder.

The two basic methods for making demi-glace are to start with sauce espagnole (the traditional method put down by Auguste Escoffier) or to start with stock (see Wolfgang Puck’s streamlined version below).

Recipes additionally differ in the type of stock they use (veal stock, beef stock, chicken stock, duck stock, or a combination of different stocks); the herbs and spices used (thyme, parsley, bay leaves, black peppercorns); the thickener (roux, cornstarch); and the flavoring agents (tomato paste, onions, celery, carrots).

Demi-glace can be used on its own, spooned on top of a steak or poutine, or it can be stirred into stews and risottos. It also serves as a basis for other sauces, such as classic mushroom sauce. If you’ve put the effort into making homemade demi-glace, show it off in:

1. 1. Chicken Suprême with Root Vegetables
2. 2. Wolfgang Puck’s Pepper Steak Recipe With Red Wine Sauce
3. 3. Roasted Chicken With Mustard Port Sauce
4. 4. Long Braised Sous Vide Short Ribs