Demi-glace

Method

1. 1

   Step 1

   Combine the espagnole and the brown stock in a heavy saucepan (opens in a new tab) (choose one where the liquid comes about halfway up, so the reduction is easy to see). Add the thyme (opens in a new tab) and bay leaf (opens in a new tab) if using.

   • 2 min
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Bring to the boil over medium heat, then lower to a steady simmer. Reduce uncovered for 45–60 minutes, skimming off the skin and fat with a ladle (opens in a new tab) every 10 minutes and stirring the bottom so it does not catch, until it is reduced by half to about 500 ml.

   • 55 min
   • medium-low heat
   • Ladle (opens in a new tab)
   • Wooden spoon (opens in a new tab)
3. 3

   Step 3

   Check the consistency: demi-glace is a heavy nappe. It coats the back of a spoon in a glossy, opaque layer, a finger-line holds sharply, and a drop on a cold plate sets almost at once. If it is still thin, keep reducing in 5-minute stages.

   • 2 min
   • Wooden spoon (opens in a new tab)
4. 4

   Step 4

   Strain through a fine sieve (lined with damp muslin for a crystal-clear finish) into a clean container. Use at once, or cool quickly; it sets to a firm jelly when cold.

   • 3 min
   • Sieve / strainer (opens in a new tab)