The classic takes a day
Demi-glace is a French brown sauce descended from sauce espagnole, one of the classic mother sauces. Traditionally, bones are roasted for a brown stock, simmered with tomato, vegetables and herbs for up to 24 hours, strained and reduced by about half into a glossy sauce, served as is or used to deepen other meat sauces. That is hard to repeat daily in a busy kitchen, so many use Demi-glace sauce powder.
Steps
- Weigh 100 g powder per 1 L water.
- Dissolve in cold water first, then heat, so it does not lump.
- Boil 10 minutes, stirring constantly.
- Optional: add 40–50 g tomato paste and 10–15 g mustard while cooking.
Quantities
| Water | Powder |
|---|---|
| 1 L | 100 g |
| 5 L | 500 g |
| 10 L | 1 kg |
| 25 L | 2.5 kg |
Mushroom and pepper sauces
For mushroom sauce, sauté sliced mushrooms in butter and add the prepared demi-glace. For pepper sauce, finish the demi-glace with black pepper; Black pepper extract gives the heat with fewer specks, at 40–50% less than ground pepper. For a cheese sauce beside it, see Cheddar sauce powder.
Hotels and catering
On a buffet the sauce sits in a hot well for hours, and catering needs large batches at once. The fixed ratio keeps it simple: 10 litres of sauce is 1 kg of powder and 10 litres of water. If the sauce thickens in the well, stir in a little hot water. You can also split one pot: plain demi-glace for steak and roasts, and part turned into mushroom sauce.
Tips
- Never pour the powder into boiling water.
- Stir for the full 10 minutes.
- Write "100 g per litre" on the recipe card.
- Make only what you need; the powder keeps a long time.
Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate. Tell us how many steaks you serve a day on WhatsApp for a quote.
Frequently asked questions
How do I make demi-glace from powder?
100 g per litre of water, dissolved cold, then boiled 10 minutes while stirring.
How much sauce does 1 kg make?
About 10 litres at 100 g per litre.
Can I use it as a base for mushroom sauce?
Yes: sauté mushrooms in butter and add the prepared demi-glace.
More articles you may find useful
- How to Prepare Powder Sauces: Cheddar, Demi-Glace, BBQ
- Parmesan Sauce for Restaurants: Pasta, Pizza & Caesar
- Burger Sauce Recipe for Restaurants with Mayo Seasoning
- How to Use Black Pepper Extract in a Restaurant
Demi-glace sauce powder — see the product page and request a quote on WhatsApp.