Sauce Base|Concentrate | Gluten Free

Veal Demi Glace

Bos taurus Allergen-Free
Veal Demi Glace

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Veal bones|Vegetables|Wine

The Forktionary Angle

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Definition

A rich, deeply flavored, concentrated brown sauce made by simmering veal stock, often with mirepoix and aromatics, reduced extensively.

Sensory Profile

TasteDeep Umami, Savory, Rich, Slightly Sweet
TextureThick, Viscous, Smooth, Glossy
AromaRoasted, Meaty, Aromatic, Complex
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (2 tbsp)
Calories100 kcal
Total Fat5 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol15 mg
Protein10 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars1 g
Calcium15 mg
Iron0.5 mg
Potassium100 mg

Chef’s Secret

When incorporating demi-glace, add it in the final stages of cooking to preserve its intense flavor and glossy texture. A little goes a long way.

Substitutions

Best Match

Beef Demi-Glace

1:1

Closest flavor and texture match, but beefier than veal.

Concentrated Beef Broth/Stock

1:1 (reduce further if needed)

Good for savory depth, but lacks the gelatinous body and complexity.

Mushroom Broth (reduced)

1:1

Vegan alternative, offers umami but a different flavor profile.

Roux-thickened Brown Gravy

1:1

Provides thickness and brown color, but lacks the deep, nuanced flavor of demi-glace.

Buying Guide

Look for reputable brands or gourmet food suppliers for high-quality, authentic demi-glace.

Flavor Pairings

Roasted meats (beef lamb) pan sauces gravies stews risottos purees.