11 Demi-Glace Substitutes to Impress Your French Boyfriend

If you like French food, you are certainly acquainted with the demi-glace, a classic thick French sauce. It serves as the foundation for many other sauces in French cuisine. Demi-glace is often seen in soups and stews. A couple of spoons of demi-glace may be added to a ragu to thicken it.

Preparing the brown stock and the Espagnole sauce are the two key processes in producing a demi-glace sauce. Some people find it laborious and prefer to purchase the ready-made variety from the grocery store. However, if you can’t buy one in the shop or construct one yourself, there are other alternatives to consider.

  1. High-End Concentrates
  2. Low-End Concentrates
  3. Beef Stock
  4. Beef Gravy
  5. Beef Bones Substitution
  6. Condensed Stock
  7. Canned Beef Consomme

Continue reading if you want to learn more about this intriguing French ingredient and its potential substitutes in your recipes.

11 Best Substitute for Demi-Glace

Demi-glace is generally translated as half glaze in English. Glaze is a French phrase that implies glaze or frosting. It is credited to Auguste Escoffier, the founder of French cuisine.

It’s produced by combining Espagnole sauce (one of the mother sauces of France) with brown stock. The French word for Spanish is Espagnole.

As a basis for other sauces, you may add red wine to produce a red wine sauce, which is ideal for red meats. When mushrooms are added, you get a delightful mushroom sauce.

Demi-glace is made using butter, garlic, onions, garni, celery, carrots, tomato paste, pork belly, chuck steak, and salt. Demi-glace is one of the sauces that may be stored in the fridge or freezer for up to six months.

High-End Concentrates


Companies are selling high-quality concentrates that may be blended into sauces for recipes that call for demi-glace.

High-end concentrates are often made using veal and beef stock, carrots, onions, celery stock, tomato paste, red wine, beef and veal fat, and salt.

These may be found at a variety of gourmet shops and online grocery stores. Once opened, most of these concentrates should be refrigerated. The reconstitution ratios of most brands may vary. Most chefs, however, use 1 ounce of concentrate every 4 to 5 liquid ounces.

Low-End Concentrates

Low-end concentrates are clearly less expensive than high-end concentrates. This is due to the substances that were utilized. The principal component in many low-end concentrations is usually modified food starch, followed by the following ingredients:

  • Partially hydrogenated soybean or cottonseed oil
  • Hydrolyzed corn protein
  • Concentrated beef broth
  • Autolyzed yeast extract
  • Dried beef extract
  • Cooked beef fat
  • Butter oil
  • Tomato powder
  • Whey
  • Maltodextrin
  • Dextrose
  • Salt
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Store-bought demi-glace sauces may be fairly pricey. If you want to use demi-glace in your meals but don’t have the funds for it, low-end concentrates are your best bet.

Beef Stock

Although beef stock lacks the depth of taste and texture of the original beef demi-glace, it may still be used in some of your favorite meals.

However, this does not cover recipes or sauces that need the texture and taste profile of demi-glace.

If you boil the beef broth, the taste profile of the beef will be improved, and the texture will be close to that of the true demi-glace. If you’re using beef broth, remember to leave out any water (if the recipe calls for it).

Beef Gravy

Beef gravy is a popular demi-glace alternative since it is readily available at your local grocery shop. They are available in jars or powder form.

However, powdered gravy may not be as nice as jarred gravy. Beef gravy in jars is comparable in color, thickness, and texture to demi-glace sauce and hence a superior alternative.

meat gravy may be used with roast meat, roasted potatoes, or pies.

Beef Bones 

If you want a genuine demi-glace sauce but don’t want to create the stock from veal bones, use beef marrow bones instead.

Many expert chefs do not advocate this alternative since they believe the sauce would be less thick and creamy without the veal bones.

As previously stated, demi-glace is used as the basic sauce for many different sauces, soups, and stocks. If you substitute bone marrow, the resultant sauce may be less delicious.

Condensed Stock

Because making a genuine demi-glace takes time, several amateur chefs use condensed stocks. Condensed stocks are paste-like beef-based stocks. These are often combined with water or red wine to make a quick demi-glace sauce.

Canned Beef Consomme


Canned beef consomme is often purchased from a shop. Using this may provide almost identical results to the original demi-glace sauce. It has a rich, deep taste and a thick consistency.

Chicken Demi Glace

Some individuals dislike the smell and flavor of beef in their food. If you are one of these folks, there is a fantastic chicken demi-glace sauce substitute you may use. Chicken demi-glace preparation is identical to beef demi-glace preparation.

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To make a beautifully rich chicken broth, boil the chicken. Remove all of the chicken pieces and continue to boil the liquid. After a few hours, your chicken broth should have a creamy texture.

Vegetable Demi Glace


If you’re not a fan of veal or chicken, consider preparing your own vegetarian demi-glace sauce.

What You Need:

  • 1 liter of vegetable stock
  • 50 grams dried porcini mushrooms
  • 40 grams white onions, finely chopped
  • 120 grams carrots, finely chopped
  • 1 tablespoon tomato puree
  • 2 tablespoons olive oil
  • 200 ml medium sherry
  • 200 ml red wine
  • 2 teaspoons tamari
  • 5 grams parsley
  • 5 grams thyme
  • 5 grams rosemary
  • 2 pieces of dried bay leaves
  • 5 peppercorns
  • 5 all-spice

Step By Step Guide:

  1. Soak the porcini in 500 mL of boiling water in a mixing dish.
  2. Cook the onions in olive oil over medium to high heat, stirring regularly, until they get an even nutty brown color, taking care not to burn them.
  3. Mix in the carrots and celery. Reduce the heat to low.
  4. Mix in the tomato puree and flour. Continue to boil for 5 minutes, stirring often.
  5. Pour in the stock, red wine, sherry, tamari, mushrooms (include soaking liquid), herbs, peppercorns, and allspice.
  6. Simmer, covered, for another 20 minutes on medium heat.
  7. When straining the liquid, use a fine sieve. Allow it to cool before transferring it to sealed containers.

Heres another version of a vegetable demi-glaze:

  1. In a saucepan, bring vegetable stock to a boil while gradually adding flour. To prevent lumps, stir periodically.
  2. Cook the veggie until it is thick and creamy.
  3. The amount of flour you use will determine the thickness of your vegetable stock sauce. Add additional flour if you want a thicker sauce.
  4. If you can move a spoon through the sauce with difficulty, your demi-glace replacement sauce is done.
  5. Remove from heat and let it cool.

Mushroom Stock

This demi-glace alternative is perfect for vegetarians. Mushroom stock has a similar consistency and color to beef stock.

Furthermore, its umami taste may improve any cuisine. You’ll also receive protein, vitamins, and minerals from the mushroom stock, making it a healthier option to non-vegetarian demi-glace.

Cream of Mushroom Soup


As a base soup, cream of mushroom might be used. It also helps to improve the taste and texture of numerous side dishes, as well as casseroles, roasts, and stews.

Demi-Glace Substitute Related FAQs

What are the uses of demi-glace?

Demi-glace is known as the base of all sauces and gravies. It may enhance the taste of stews, soups, and risottos. It is a traditional French sauce that may be used in a variety of French cuisines.

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It has a rich taste with meat overtones (depending on the meat used). As more individuals seek a healthy option to their cuisine, there are variants to the demi-glace, such as the ones mentioned above.

How can I make the right choice of demi-glace substitute to use?

Most of the ones on our list above will provide comparable effects. Making your own demi-glaze sauce, such as the ones we provided, will most likely be the closest thing to a genuine demi-glace sauce. So, if you have some time on your hands, you should manufacture your own demi-glace.

Although the procedure may take many hours, we guarantee it will be worthwhile. We feel that making demi-glace is a labor of love, and a handmade sauce definitely adds a domestic touch to cuisine.

However, if you are short on time, store-bought gravy is an excellent option.

Are demi-glace and gravy the same?

The two are distinct, yet they are thought to be connected. Demi-glace is created by slowly reducing brown stock with Espagnole sauce for many hours. It’s a rich complement to any meal, similar to gravy, but with a deeper taste character.

Gravy, on the other hand, is a thicker sauce created from beef liquid. To thicken the sauce, cooks add cornstarch or flour. As a result, gravy has a pasty texture and may need a lot of seasoning to obtain the kind of richness that demi-glace may provide.

Is demi-glace the same as stock?

10 of its original size. A demi-glace may also be made by combining equal parts brown stock and Espagnole sauce.Demi-glace is simply stock that has been lowered to roughly 1 percent.

Some people use cornstarch as a stock thickening instead of demi-glace since it is less expensive. While this method may work since it expedites the process of producing a thicker consistency, cornstarch often produces an unpleasant glue-like texture.

Can I use bouillon cubes?

Demi-glace and bouillon cubes are both prepared from stock, but bouillon is more dehydrated and is intended to be used to improve the taste of vast volumes of liquid foundation.

We do not advocate using bouillon cubes to build your own demi-glace since we feel them to be extremely salty. Furthermore, bouillon cubes cannot produce the depth of flavor that demi-glace can.


What is a good substitute for demi glace?

The 5 Best Demi-Glace Substitutes
1 – Gravy.
Demi-glace with chicken and beef.
Mushroom Gravy (No. 3).
Bechamel Sauce (no. 4).
5th – Red Wine Sauce.

What is French demi-glace?

Demi-glace (French pronunciation: [dmi las], ‘half glaze’) is a rich brown sauce used in French cuisine that may be served on its own or as a foundation for other sauces.

Is Bouillon same as demi-glace?

Both bouillon cubes and demi-glace are prepared from stock, but bouillon cubes are dried and used to flavor greater quantities of liquid. Why does it fall short: Bouillon cubes may be quite salty.

Can I substitute better than bouillon for demi-glace?

Some individuals may like using Bouillon instead of demi-glace, while others may find the flavor to be rather different. It is ultimately up to the individual whether or not to use Bouillon as a replacement for demi-glace. Cooking the beef stock intensifies and thickens it.

What is a modern demi-glace?

A demi-glace is a rich, dark sauce rooted on French cuisine that may be used alone or as a basis for other sauces. It isn’t a gravy or stock, however both are needed to produce demi-glace.

What are the two variations of demi-glace?

4 Demi-Glace Dishes
Demi Glace with Veal. Auguste Escoffier, a French chef, created one of the most well-known and often used recipes for veal demi glace.
Demi Glace de Boeuf.
Demi Glace de Poulet.
a glass of red wine Demi Moore.

What is the mother sauce of demi-glace?


Despite being derived from Espagnole, demi-glace sauce is still considered a mother sauce. Espagnole with either beef or chicken stock are combined to make the sauce. This sauce complements roasted meats wonderfully and may be used to season soups, stews, and stir-fry dishes.

What is the other name for demi-glace sauce?

The demi-glace foundation is a Espagnole sauce (or Spanish sauce), one of the French mother sauces, and is attributed to Auguste Escoffier, considered the pioneer of French cooking. The French name for ‘Spanish’ is Espagnole, yet the French are very protective of their cuisine, and the sauce’s origin tale is contentious.

Is balsamic glaze the same as demi-glace?

A Balsamic Demi-glace is distinct from a Balsamic glaze. A simple demi-glace recipe uses tomato purée in addition to brown stock (such as beef stock). The subsequent steps are identical to those of a balsamic glaze.

Can I use stock instead of demi-glace?

All demi glaces have stock components, generally from scratch, although not all stocks are demi glace. If you have any of this shortcut stock in the freezer, you can use demi glace for stock, but you’ll need to dilute it with either extra store-bought stock or water.

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