• Serves

    makes 2 Cups


A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole, which in turn is an enriched and slightly thickened brown veal stock.


  • 14 lb. bacon, finely chopped
  • 1 yellow onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 14 cup flour
  • 2 tbsp. tomato paste
  • 10 sprigs parsley
  • 2 dried bay leaves
  • 2 sprigs thyme
  • 2 12 qt. <a href="">Brown/ Veal Stock</a>


Step 1

Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes.

Step 2

Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts of the veal stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours.

Step 3

Strain sauce and return to pan. Add remaining 2 cups of the veal stock and simmer over medium heat until sauce has reduced by half, about 2 1⁄2 hours, then strain. Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.

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