componentL1 · basicHistory unverifiedscratch: kitchen
Quick demi
demi-glace-basic · sauce · French
About
A concentrated brown sauce teaching node: stock and espagnole reduced toward a glaze-like body. Restaurant pan sauces often mount from this family.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Associated with classical French brown-sauce reduction practice. Exact classical ratios and authorship claims are left for review.
Sources
- Classical French sauce teaching (general)
Skill ladder
- L1 Quick demi · this page
- L2 Demi-glace
- L3 Restaurant demi-glace
- L4 Glace de viande demi
Uses
- Brown beef stock 400 g
- Home brown sauce 100 g
- Salt 2 g
Preparations used
- No preparation inputs on this node.
Used in
Similar in this layer
- Restaurant demi-glace 0.94
- Demi-glace 0.94
- Glace de viande demi 0.94
- Home brown sauce 0.69
- Classic espagnole 0.65
- Restaurant espagnole 0.65
- Expert polished espagnole 0.62
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 243.2 g Waterpath demi-glace-basic → brown-beef-stock → water
- 121.6 g Beef bonespath demi-glace-basic → brown-beef-stock → roasted-beef-bones → beef-bones
- 49.1 g Waterpath demi-glace-basic → espagnole-basic → brown-beef-stock → water
- 24.5 g Beef bonespath demi-glace-basic → espagnole-basic → brown-beef-stock → roasted-beef-bones → beef-bones
- 15.2 g Yellow onionpath demi-glace-basic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
- 7.6 g Carrotpath demi-glace-basic → brown-beef-stock → mirepoix → diced-carrot → carrot
- 7.6 g Celerypath demi-glace-basic → brown-beef-stock → mirepoix → diced-celery → celery
- 5.4 g Unsalted butterpath demi-glace-basic → espagnole-basic → brown-roux → blond-roux → raw-roux → unsalted-butter
- 5.4 g All-purpose wheat flourpath demi-glace-basic → espagnole-basic → brown-roux → blond-roux → raw-roux → wheat-flour
- 5.4 g Yellow onionpath demi-glace-basic → espagnole-basic → diced-onion → yellow-onion
- 4.9 g Tomato pastepath demi-glace-basic → brown-beef-stock → tomato-paste
- 3.1 g Yellow onionpath demi-glace-basic → espagnole-basic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
- 2.7 g Tomato pastepath demi-glace-basic → espagnole-basic → tomato-paste
- 2.0 g Saltpath demi-glace-basic → salt
- 1.5 g Carrotpath demi-glace-basic → espagnole-basic → brown-beef-stock → mirepoix → diced-carrot → carrot
- 1.5 g Celerypath demi-glace-basic → espagnole-basic → brown-beef-stock → mirepoix → diced-celery → celery
- 1.0 g Tomato pastepath demi-glace-basic → espagnole-basic → brown-beef-stock → tomato-paste
- 0.4 g Saltpath demi-glace-basic → espagnole-basic → salt