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The 5 Best Substitutes for Demi Glace

Demi-glace (or demiglaze) is a thickened sauce made from veal, beef, or lamb stock that has been thickened with a roux.

The sauce’s rich brown color and complex flavor are derived from the Maillard reaction and the many herbs and spices used in its creation.

Demi-glace can be used as a base for other sauces or served on its own.

It is often used to enhance the flavor of meat dishes, but it can also be used on vegetables or pasta.

Demi-glace is a very versatile sauce, and it can be adapted to fit any palate.

However, demi-glace can be difficult to make and can also be expensive.

If you’re looking for a substitute for demi-glace, don’t worry.

There are plenty of them. So let’s take a look at five of the best substitutes.

What’s Demi-Glace?

what demiglace

For those of you who aren’t entirely sure, demi-glace is a sauce made from reduced veal or beef stock.

It’s often used in French cuisine and has an intense flavor.

By reducing the stock, you can intensify the flavors and create a thicker sauce.

There are a few different ways to make demi-glace.

You can either start with a roux or make a beurre manie.

A roux is made from equal parts of flour and butter, while a beurre manie is just made from flour and butter kneaded together.

Once you have your roux or beurre manie, you’ll want to add it to the stock.

The stock should be boiling when you add the roux or beurre manie.

You’ll then want to cook the sauce for about an hour, stirring occasionally.

Once the sauce has thickened, you can add whatever seasonings you like.

Salt, pepper, herbs, and even truffles can be added to create a unique flavor.

Demi-glace is a great sauce to add complexity to your dishes.

It’s perfect for French cuisine, but can also be used in other types of cuisine.

If you’re looking to take your cooking skills up a notch, then learning to make demi-glace is a must.

Give it a try.

The 5 Best Substitutes for Demi-Glace

When making a rich, flavorful sauce, demi-glace is the gold standard.

But what if you don’t have any on hand or don’t have time to make it? Not to worry – there are plenty of great substitutes out there.

Here are five of our favorites:

1 – Gravy

gravy

For those looking for a classic demi-glace substitute, gravy is always a great option.

Many folks believe that gravy is even better than demi-glace in terms of flavor and richness.

This is because gravy is made with pan drippings, which add a ton of flavor to the sauce.

In addition, gravy is typically thickened with flour or cornstarch, contributing to its richness.

Besides the fact that it’s a great demi-glace substitute, gravy is also perfect for serving with mashed potatoes, chicken, and beef.

2 – Chicken and Beef Demi-glace

chicken and beef demiglace

It’s not always easy to find demi-glace in the grocery store, but it’s not impossible.

You can easily make your chicken and beef demi-glace at home.

This is a great option for those who want the convenience of a pre-made sauce but don’t want to sacrifice flavor.

All you need is a roast chicken or beef, some beef or chicken stock, and a bit of time.

The best part about this demi-glace substitute is that it’s incredibly versatile.

You can use it for anything from sauces to soups.

3 – Mushroom Gravy

mushroom gravy

If you’re looking for a vegetarian-friendly demi-glace substitute, mushroom gravy is a great option.

Mushroom gravy doesn’t taste quite the same as demi-glace, but it’s a delicious and satisfying substitute.

Mushroom gravy is earthy, flavorful, and slightly savory, making it the perfect accompaniment to mashed potatoes, roasted vegetables, or any other dish that could use a touch of gravy.

When it comes to making mushroom gravy, there are a few different methods that you can use.

You can start with a roux or add mushrooms directly to the sauce.

In addition, you can also add in a variety of different seasonings to give your gravy a unique flavor profile.

4 – Bechamel Sauce

bechamel sauce

Bechamel sauce is a classic French sauce made with milk, butter, and flour.

It’s a great option for those of you looking for a demi-glace substitute that is quick and easy to make.

In addition, bechamel sauce is also incredibly versatile.

You can use it for everything from sauces to soups.

It’s important to note that bechamel sauce can be a bit thick.

If you’re looking for a thinner sauce, you can easily thin it out with some additional milk.

When it comes to flavor, bechamel sauce is typically quite mild.

However, you can easily add different seasonings to give it a unique taste.

5 – Red Wine Sauce

red wine sauce

Red wine sauce is a great option for those looking for a demi-glace substitute with a bit of a kick.

Red wine sauce is red wine, beef broth, and beef or chicken stock.

It’s also thickened with flour or cornstarch, contributing to its richness.

In terms of flavor, red wine sauce is definitely on the bolder side.

If you’re looking for a more subtle demi-glace substitute, this may not be the right option for you.

You can use red wine sauce for anything from sauces to stews.

One of our favorite ways to use it is with beef tips.

Conclusion

Demi-glace is a great sauce for adding richness and flavor to your dishes.

However, if you don’t have any on hand or don’t have time to make it, there are plenty of great substitutes out there.

Here are five of our favorites: gravy, chicken and beef demi-glace, mushroom gravy, bechamel sauce, and red wine sauce.

Each of these substitutes is quick and easy to make, and they all add a ton of flavor to your dishes.

So, don’t worry if you can’t find demi-glace – there’s a substitute out there for you.

Yield: 4 Servings

The 5 Best Substitutes for Demi Glace

The 5 Best Substitutes for Demi Glace
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • Gravy
  • Chicken and Beef Demi-glace
  • Mushroom Gravy
  • Bechamel Sauce
  • Red Wine Sauce

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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