Restaurant-Quality Demi-Glace Sauce (Brown Sauce) Recipe
Restaurant-Quality Demi-Glace Sauce (Brown Sauce) Recipe
Master Chef’s 10-Year Secret: How to Make Restaurant-Grade Demi-Glace Sauce
There’s only one reason I’m sharing this recipe: to offer a small piece of assistance to those aspiring to open their own restaurant. While it may seem simple, this is a recipe I’ve confidently developed and refined over more than a decade of working as a professional chef! Please understand that as I am no longer actively working in a kitchen, I cannot provide step-by-step cooking photos or finished product images. The images used here are for reference only, and I will promptly remove or modify them if any issues arise. I truly hope this recipe serves as a valuable resource for many who are planning their culinary ventures.
Ingredients- Demi-glace base 1/2 pc
- A1 Sauce 2 pcs
- Worcestershire sauce 200g
- Granulated sugar 500g
- Bay leaves
- Oregano
- Black peppercorns
- Salt 1 Tbsp
- Chicken stock 1kg
Cooking Instructions
Step 1
Place the demi-glace base in a deep saucepan and begin heating it over medium heat. If the base is lumpy, break it up as it heats.
Step 2
Once the demi-glace is warm, reduce the heat to low. Gradually pour in the chicken stock while whisking continuously. Ensure the demi-glace base dissolves completely into the stock, creating a smooth, uniform mixture. Whisking thoroughly is key here.
Step 3
As the sauce begins to simmer, add the remaining ingredients: A1 Sauce, Worcestershire sauce, sugar, bay leaves, oregano, black peppercorns, and salt. The bay leaves and peppercorns will add aroma, while the salt and sugar balance the overall flavor profile.
Step 4
Maintain a low heat and stir constantly to prevent the sauce from sticking to the bottom of the pan. As the sauce reduces and thickens, it’s crucial to stir diligently to avoid scorching or burning.
Step 5
Continue simmering over low heat for about 10 to 15 minutes, or until it reaches your desired consistency. Carefully transfer the finished sauce into a shallow tray (a ‘bain-marie’ or ‘baratte’ works well) and allow it to cool at room temperature for approximately one full day. Once completely cooled, store it in an airtight container in the refrigerator for long-lasting freshness.
