Demi-Glace is a flavorful brown sauce to enrich other elegant sauces, add to soups and stews, or spoon over pork chops, duck breast, and other roasted meats. Use this easy-to-follow recipe to learn how to make this classic French sauce at home.
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MY EQUIPMENT:
30 QT Pot:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
CHINOIS:
INSTANT READ THERMOMETER:
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→ Ingredients
Veal Stock:
• 16 pounds veal bones
• 4 roughly chopped yellow onions, weighing a total of 1 pound
• 4 roughly chopped ribs of celery, weighing a total of 8 ounces
• 4 peeled or unpeeled roughly chopped carrots, weight a total of 8 ounces
• 12 ounces tomato paste
• 3 cups dry red wine
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
Espagnole Sauce:
• 2 tablespoons unsalted butter
• 2 roughly chopped yellow onions, weighing a total of 8 ounces
• 2 roughly chopped ribs of celery, weighing a total of 4 ounces
• 2 peeled or unpeeled roughly chopped carrots, weight a total of 4 ounces
• 4 ounces tomato paste
• 6 quarts veal stock or beef stock
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
• 2 sticks unsalted butter, or 8 ounces
• 8 ounces all-purpose or bread flour, or 1 ½ cups
Demi-Glace:
• 4 quarts espagnole sauce
• 4 quarts veal stock or beef stock
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
Watch more recipe videos:
Sous Vide Steak:
Beef Stock:
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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No matter the video I've created going back to college, there are always one or two things I wish I would have said or done differently. The two main things I wish I had told you are that once you have espagnole sauce, a thickened veal stock, you can use it for soups, stews, or braising liquids that you want to be thicker. It makes it richer, and the viscosity is fantastic. In addition, regarding salt. You only season these sauces if they are the final sauce you use. For example, if you're just making demi and serving it as is, you want to season it with salt and pepper. However, if you plan on using it in Bordelaise or Robert, wait to season it until that sauce is finished. Maybe I'll make this a regular thing in each video to avoid confusion. Thanks again for the love, everyone, I appreciate you all. God bless.
I love this Chef !!!! Great method of explanation, not to fast, not to slow. Just right and most importantly, I'm inspired by chef Billy ! Im going to challenge myself to cook things I thought only a fine dinning could do.
Ugh so textbook perfect. This looks incredible. I cojld drink that
uh why would you want to make this occidental food 😂
Bones def not roasted enough, needs way more color. And take off all the solid fat when adding cold water or ice.
For a similar depth and richness with much cleaner flavour, take a chopped up pork shoulder and boil it with salt in clean water (you can add MSG, you don’t have to) with the bone and the skin in the pot. Reduce and reserve the gelatinised pork boiling water and cook more bork shoulders and ribs and any other cuts that can stand to be left boiling for a long time and become tender. It will increase in depth of flavour with each use and can be grown easily. I tend to have a good few containers of it just around for making anything with. Now take some beef bones and roast them while cooking up a pork shoulder in the deep pork stock, then let it simmer with the roasted bones on low overnight, optionally with some roasted onions (I honestly don’t recommend them). Once you reduce the new combined stock and store it, it should be good to keep for weeks in the fridge or years in the freezer (it lasts less time if you remove the fat before storing it as that forms an airtight cap on the jelly block). Cook a good rich dark roux down with some butter and some of the fat from your stock, and either add some red wine followed by the meat stock or reserve the roux for future use. This provides a base for soups, gravies, and braising liquids, to which you can tailor the aromatics and spices in the moment, and add vegetables freshly so as to not lose their flavour or destroy the clarity of the meatiness of the base stock (which should become gelatinous enough to hold form in a warm room and be savoury enough to snack on).
I always browned tomatoes paste before I put them in the pot hell I take it one step further for the glace de vinde put in ice cube trays freeze use as needed ? All this is great but your cost will go up because of the extra money for fresh stocks and sauces
Massive tip I got from Thomas Keller: throw in beef tendon with the bones. Thank me later.
Great no-nonsense presentation. Subbed!
From time to time I roast 2kg beef + 1kg beef bones + 200g carrots + 200g celery + 300g red onions + spices incl. black garlic, tomatopaste, red whine, after deglacing three times with the whine I add 2L water, simmer for 5-6 hours or overnight, filtre twice and then reduce it until thick/viscous, and this result is after cooling in the fridge firm/gelatinous and I use it as a concentrate for sauces and a bigger. But: What would you call it? Is that a demi glace?
That smack at the end reminded me of the posterior my favorite “dancer” when she twerked. She just so happened to be named Demi Glase.
Useless next day, why make so big amount?
Nah, man. You completely lost me on not cutting rinds or peeling skins, especially the onions.
The espagnol sauce was just plain wrong
How do you make a smaller version of this, say, hale the amount?
I find it refreshing to see someone cooking in a hotel pan. Many YouTube "chefs" cook in expensive branded pans in the hopes of eventually getting sponsored content, and start their own line of equally over-hyped pans-for-home-cooks if they get big enough.
I know they're not great for every application, but a lot of home cooks opt for expensive pans (especially roasting pans) when there's no need for the extra heft. Plus, every edge is an easy to lift handle since you're using a dry towel to grab it anyway. Sometimes the handles in the fancy roasting pans are harder to get a towel into. Just get a few cheap hotel pans, ppl! You don't need a steam-table to enjoy the benefits.
Where are you from? I can't place your accent…
You use GA English, but then there are certain words where you pronounce a "short-a", 'æ' (like in cat, /cæt/) as an open-front 'ɑ' (like in dog /dɑg/). I.e- 'tɑllow' and 'gelɑtinous'.
Otherwise, I'd never have guessed that English is your second language – other than that one quirk, you sound like a native speaker. Great job on all your hard work!!! 😃
Super jelly of those Wolf appliances
don't put hot sauces in plastic containers its fine when cold.
Could there be a use for the demiglace fat if seperated from the water?
A pint of mushrooms? Come on, even in the USA a pint is a measurement of volume!
15:09 Can you rush it by pressure cooking the bones/ stock instead? Also, vinegar helps to extract more collagen from the bones, would it be ok or spoil the whole thing?
Thanks Billy, what I learned today is that my demiglace is actually glace de viande. I'm going to have to start making the former so I have them both.
Say no to baby cows.
I use beef bones and chicken feet, veal bones are made from evil practices.
No Bell Pepper?! What?! That's it, I think you cray cray….
"Babe why are you getting up at 3am?" "Just skimming the fat off demi" "WHO IS DEMI?!?!" 😂😂
Is there some bay leaf controversy I am not aware of?
I clean & peel my veggies instead, at the end you can reuse them (without the bones obviously) purred in as a soup base or use them in a stew to add flavor. Never waste. Also, I find skimming a waste of time, but if you want to do it, It's much faster AFTER straining, if you even need too. Don't trow the fat & "scum" you skim off, it's flavor.
Didn't expect the Laffy Taffy sound bite. Took me back to 2005 with that lmao.
All I see is a TON of dirty dishes, just to make one pot of extra thick beef broth.
This sort of thing only makes sense in a restaurant…. where someone else deals with the pile of dirty pots and pans that's left behind.
Julia Child said "a pot saver will never make a great cook"…but I don't care, I hate washing dishes!!!
if your using beef bones can you just add a packet or 2 of unflavored gelatin to replace the missing collagen from not using veal?
I worked in a French bistro, making demi twice weekly for 6 years for steak au poivre. It was great to see someone making this forgotten masterpiece—such a different sauce to jus. There were two mistakes in an otherwise perfect demonstration, though, sorry (being a classic recipe with classical technique). Butter in brown roux—it should be fat (or if you must use butter, toast your flour in the oven first). And hot roux, cold liquid. But, nonetheless, great.
4-6 parsley stems in gallons of stock? Why bother?
Looks amazing, but sadly, I think I'd stick to buying demi, at least until I retire (only a few years off). It's so much work!
Respect.
When your Demi glace can twerk, you've mastered the process
To make demi-glace I need spanish?
Why do chefs want you to skim the fat off? Isn't grease flavor?
Its is just for texture or is there another reason to skim it?
As to the demiglaze. Its a broth (bones and mirapoire), broth with roux, and the mixed with more broth and reduced? Couldn't you just make a rou, add broth, and be done?
What is the purpose of roasting the bones?
I've made bone stock and skipped this step, but I'm sure there's a good reason for it. I just haven't been able to find it.
Thanks for the video! I expect to take notes off of it soon, and I subbed.
That was a blond rough. It wasn't even near a brown rough.
😂
Your ladle trick actually has a name in french. it's called "fouler"
I don't see him putting a lid over the pot… so question is if you do put it on or not throughout the cooking
Good video. You need more colour from your tom paste and veggies. It should be almost burning. That's where your umami comes from. And colour. This recipe came out too sweet. Been there a million times.
"It just takes thyme."
True!
Serious cooks don't incorporate junk like dead body parts, dairy, eggs, sugar, oil, or processed ingredients in their recipes.
If you can take what's left and make something healthy, safe, nutritious, and delicious then, and only then, are you a serious cook. 😎
Otherwise, quit pretending to be something you're not.
I do this the same day when im doing sourdough bread. I've already delegated my day to cooking. Generally, that is my prep and bake day. I'm up at 0300 to start with. Good day to bake and start mother sauces.
Veal? It's practically impossible to get veal anymore.