Demi-Glacé Reduction Sauce

Demi-glacé sauces are a central part of the Mediterranean cuisine. The term glacé refers to a reduction of stock to a quarter of its original amount.

Makes: 4 cupsHands-on: 5 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Makes: 4 cups


  • 1 gallon stock (vegetable, poultry, beef, or seafood)


  • Place the stock in a large, shallow saucepan; boil on high heat, then reduce heat to simmer and cook until reduced to a quarter of the original amount, about 1½ hours. Check occasionally to ensure heat is not too high. Store refrigerated.