Demi Glace is a rich brown sauce made by reducing equal parts of Espagnole sauce and stock.

Why roast the bones before making stock?

Roasting the bones enhances the flavor and richness of the stock.

What is a sachet d'épices?

A sachet d'épices is a bundle of herbs and spices tied in cheesecloth, used to infuse flavor into stocks and sauces.

How long should the stock simmer?

The stock should simmer for 6 to 8 hours for optimal flavor extraction.

What is the purpose of skimming the scum?

Skimming the scum helps create a clearer and more flavorful stock.

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Mastering Demi Glace: The Essential French Sauce

15:31

Mastering Demi Glace: The Essential French Sauce

Chef Billy Parisi

454.2k views

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Mastering Demi Glace: The Essential French Sauce