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Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C.

Here is my demi-glace which I refer to:

demi-glace

Beef stock, on the other hand, has ingredient similar to demi-glace but some recipes refer to only veal bones and some to bones and meat. The final product is less reduced than demi-glace like this:

beef-stock

So my question is:

If some recipes refer to use beef stock as an ingredient (for example onion soup) can I use my demiglace instead? If yes, what proportion I should dissolve my demi-glace with water to achieve beef stock substitute? Also if this recipe involves reduction after adding beef stock is a point of dissolving my demi-glace with water?

  • 1
    If you know the reduction then use that. Add them much water back. – paparazzo Feb 10 '18 at 17:25
  • That demi is BEAUTIFUL !! – MarsJarsGuitars-n-Chars Jul 3 '18 at 17:02
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demi glace is beef stock seriously reduced. So yes you can use it just need to add a lil extra water. What proportion no idea depends on how strong a flavor your wanting really. Just put some demi glace in a sauce pan (low heat) let it melt, add water till you get the right consistency/flavor your looking for.

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