Demiglas is one of the base sauces of the French culinary tradition. Also included in this list are bechamel, vinaigrette, French mayonnaise, velut and Dutch. They can be used as a base for preparing more complex sauces or a proven dish dressing. Demiglas goes well with meat dishes. French restaurants serve it by default with most meat dishes. But the use of sauce is not limited to juicy steaks. It also organically "works" paired with fish, vegetables or eggs. The chef can vary the composition of the demiglas or choose specific food processing techniques. It all depends on the characteristics of the dish, its component components, the imagination of the cook or the personal wishes of the client.

Product Overview

Demiglas - one of the basic sauces of French cuisine. It is prepared on the basis of beef bones, wine, seasonings and vegetables. All products except beef bones may vary. A chef or an ordinary consumer may prefer red or white wine, bell peppers or tomatoes, parsley root or tarragon. The set of products for the traditional demiglas looks like this: red wine, allspice and black pepper, bay leaf, parsley root, carrots, onions of 3 varieties (shallots, onions and leeks), beef bones. For an authentic taste, we recommend that you go to high-quality French restaurants, but it is quite possible to think up new bright variations in your own kitchen.

Cooking demiglas can take a whole day, provided that you strictly follow the recipe and want to bring the sauce to the desired taste and consistency. To make life easier for the average consumer, large industrial companies began to produce a packaged dry mix of demiglas, which simply needs to be diluted with liquid or slightly extinguished. If you decide to purchase such a substitute for the sauce, then carefully read the composition. It should not have extra ingredients, flavor enhancers and other achievements of the gastronomic industry. You must admit that going to a French restaurant will be cheaper than treating the gastrointestinal tract after poor-quality food.

The final taste of the sauce depends on the quality of the selected products. Do not save on fresh beef bones and, if possible, use not dry, but fresh herbs and spices. This will give the demiglas a special charm and an unimaginable palette of shades.

History reference

Demiglas won the status of "legendary sauce" in the gastronomic world is no coincidence. A unique recipe appeared in the Middle Ages. The then cooks tried to experiment with familiar tastes and add their name to culinary history. Sauces have become a real battleground for the gastronomic titans. Almost every French sauce quickly gained popularity and instantly passed into the category of world heritage.

Brief etymological reference: translated from French, the demi-glace sounds like “semi ice”.

The sauce gained popularity thanks to the cook and gourmet of the 19th century Antonen Karem. It was he who decided to revive authentic French cuisine and slightly update traditional recipes for sauces. Almost two centuries, all of Europe used Asian spices and herbs. Karem decided to distort the situation and urged all cooks to turn to the roots. On this wave of popularity, the demiglass rose, capturing not only France, but the whole world.

The sauce was on the list of 8 mother sauces, received a new reading and still does not give up a leading position.

Chemical composition of the product

The energy value of the sauce per 100 grams (traditional recipe)
Calorie content51 kcal
Squirrels1 g
Fats3 g
Carbohydrates5 g
The nutritional value of the sauce per 100 grams (traditional recipe)
Saturated Fatty Acids0.85 g
Ash1.33 g
Cholesterol8 mg
Water90.2 g
Sodium (Na)458 mg

Use of the component in cooking

Demiglas is classified as "meat sauces", although this statement is very vague. The component is really in harmony with all types of meat, regardless of the degree of fat content and the palette of taste, but also works well together with vegetable stews, cereal or bean dishes. Moreover, demiglass is an excellent base for other, more complicated sauces.

Forget about bias, try the true taste of demiglas and determine your own perfect combinations. Someone will be delighted with French sauce and pumpkin puree, and someone is ready to gobble up a duck with a demiglass all day long. It’s just a matter of taste, but they don’t argue about tastes. To feel the French cuisine, it is necessary to develop the same taste in yourself - to distinguish between basic combinations, to understand the concept of interaction of certain components. The main thing is to understand the system and learn to perceive taste not only as a whole, but also a large-scale gastronomic mechanism.

Demiglas Sauce Recipe

The traditional formulation of demiglas requires titanic efforts and a tremendous amount of time. If you are a culinary newcomer, then practice preparing less complicated French sauces, for example, bechamel, vinaigrette or velaté on chicken stock. Cooking a demiglase takes you 12 hours of life, and all cookbooks indicate the degree of difficulty of cooking as 5/5.

We will need:

  • beef bones - 1 kg;
  • white wine - 500 ml;
  • vegetable oil - 200 ml;
  • onions - 150 g;
  • carrots - 150 g;
  • celery root - 150 g;
  • celery stalk - 100 g;
  • garlic - 100 g;
  • fresh tomatoes - 100 g;
  • leeks - 100 g;
  • filtered water - 50 ml;
  • tomato paste (you can just beat peeled tomatoes in a blender) - 30 g;
  • bay leaf - 2 g;
  • allspice - 2 g;
  • black pepper peas - 1 g.


Chop the beef bones into small pieces. Grind carrots, onions and celery into small cubes, then fry in a pan (with a drop of vegetable oil for frying) for 5 minutes. Vegetables should become soft and acquire a light golden hue. Grind the tomatoes into small cubes and add to the pan. After adding the tomatoes, let the mixture simmer for 10-15 minutes.

While the vegetable mixture is being prepared, take care of beef bones. Preheat the oven to 180 ° C and send the bones there for 30-40 minutes. As soon as the product changes from gray to golden, take it out of the oven. Ready-made beef bones should be mixed immediately with processed vegetables.

The mixture of bones and vegetables should be put in a deep pan or saucepan, then pour in white wine, put on medium heat and boil gently for 1-3 minutes. During this time, alcohol should evaporate, and all the components of the dish are saturated with a taste and aromatic palette. Pour in a small amount of filtered liquid, add bay leaf, pepper, favorite spices and leave the stew pan to simmer over low heat for about 6-8 hours. It is important that the bones do not stick to the bottom, so stir the contents periodically. After the desired time, remove the stewpan from the heat, strain the sauce through a sieve into a clean pan. Put the filtered sauce on a slow fire and cook for another 3-4 hours. As soon as the mass thickens and acquires a dense consistency - remove the pan from the heat and serve the desired demiglass to the table.

Why traditional recipes can and should be changed

The age of demiglas has already exceeded several hundred years. During this time, the gastronomic industry has significantly modernized, food habits have changed dramatically, and the population is more and more thinking about their own health than about tastes and combinations.

Of course, authentic dishes and recipes have a place in the modern gastronomic industry, but they are not in great demand and are aimed at a specific limited audience.

Cooking, like another area of ​​life, must be consistent with the generation. We can no longer afford too fat beef broths and vegetables fried in vegetable oil. Moreover, few agree to spend 12 hours behind the stove to prepare a delicious French sauce.

We ourselves put everything on the conveyor (including the pace of life), so we can be distracted extremely rarely and on special occasions.

Remember that experimentation is almost always good. Find your true face in cooking. As soon as you realize that you are blowing off dust particles from old tomes with recipes, you will notice that you are losing touch with the present. Quietly replace frying with stewing, beef bones with vegetable or fish broth and create your own sauce. Perhaps it will turn out like in a movie - when a young hooligan chef takes up experiments, thereby attracting a new audience and writes a completely amazing gastronomic story that can conquer the world.

Watch the video: Demi-Glace Recipe: Part 1 - Veal Stock and the Reduction (January 2020).