Demi-Glace

Demi-glace can be stored in the refrigerator for a few days or frozen in portions for longer storage. Ensure it is completely cooled before refrigerating or freezing.

Use high-quality brown stock as the base for the best flavor.

Simmer gently to reduce the sauce; avoid boiling, which can break the emulsion.

Strain the sauce through a fine-mesh sieve for a smooth, professional finish.

Grilled or roasted red meats (beef, lamb, venison)

Poultry dishes

Rich vegetable stews

Mashed potatoes or root vegetables

Using a watery or flavorless stock will result in a weak demi-glace.

Over-reducing the sauce can make it too thick and bitter.

Not skimming impurities during reduction can lead to a cloudy sauce.