Talk:Demi-glace

--Arfruehauf (talk) 00:12, 9 June 2011 (UTC)arfcuisine

It's a bit confusing to say that demiglace is made from a combination of stocks and espagnole, since sauce espagnole is itself made primarily out of those stocks.

The stocks are thickened with roux and seasoned with aromatic vegetables and (traditionally) pork and tomatoes to produce the espagnole. The espagnole is then reduced by 1/2 to 2/3, some extra stock added, and then the combination further reduced to produce the demiglace. The addition of extra stock is simply so the non-stock ingredients in the espagnole (like the pork, added vegetables, and the roux) don't become overpowering from the reduction.

See "Sauces" by James Peterson, or "Larouse Gastronomique," or Escoffier's "Guide Culinaire."

This definition differs greatly from that given by Harold McGee in "On Food and Cooking." Mcgee's demi-glace contains no roux, but is simply a reduced stock. —Preceding unsigned comment added by 71.221.57.8 (talk) 23:29, 9 December 2008 (UTC)

Many modern chefs have taken another aproach to producing demi glace in the modern kitchen. Time constraints and thusly labor costs have forced a modification of applied technique to producing one of these unbeleivably flavorful sauces. For the most part, the espanognol contribution has been removed in order to produce a clear and un muddled flavor. Starting with a reduction of wine and/or vinegar plus any other aromatic chosen, adding a fortified veal stock, chicken stock or even fumet, the chef will then bring this to just under the boil(apx.200-205 F) As the sauce simmers and looses moisture it will "kick up" bonding protiens. These should be readily skimmed off of the surface and discarded. The constant monitoring of "kick up" and removing the scum will provide you with a very clear and palatable finish. This sauce is reduced by simmering only and reduced by 1/2 or even by 3/4's depending on your desired product. If it is taken down further it will render a full glace. The glace can now be used for a multitude of purposes such as soup flavoring, base for sauces, etc. Read the complete techniques by Jaques Pepin.

My understanding/education has been that roux fell out of favor with French chefs in the 70s, the reason being that flour coats the tongue and thus dampens the taste of the food. The preferred technique today is to use the glace to flavor an emulsion e.g. one made from butter etc. I'd add a section on this myself but I don't have any references at the moment. 118.209.252.110 (talk) —Preceding undated comment added 04:18, 30 December 2011 (UTC).

Joe q 5150 (talk) 08:46, 21 April 2018 (UTC) the espagnole is the mother sauce. it is made of brown stock. the demi-glace is the secondary sauce. after reducing the mother sauce, the espagnole in this case, you add the brown stock to the mother sauce. reduce the mixture by 1/2. "demi" means half, therefore it is half sauce. the reduction add flavor complexity because of the concentration of flavors. this is the Escoffier, classic French cuisine, way of making the sauce.

How could it be safe to keep demi-glace in the refrigerator for 6 months?156.203.26.8 (talk) 04:03, 24 January 2022 (UTC)