To find demi glace, look near the beef broth in the grocery store’s canned goods section. Demi glace is a super-condensed version of brown stock, so concentrated that it’s nearly ten times as thick, almost as thick as a thin paste.
It’s made like this to be used as a glaze over meats, such as pork tenderloin, seafood, and more. It’s not to be used as a broth or stock, though; it’s simply too strong.
However, demi glace is quite the flavor booster, so since it’s so flavorful, we’ve covered three great ways to use it. Plus, we’ve included a few ways to substitute demi glace, as it’s not sold in every grocery store. There are even health benefits offered by demi glace, covered here too.
What Are Some Benefits of Demi Glace?
Rich in Protein
A surprising fact about demi glace is that it’s high in protein. Just two tablespoons contain up to 4g of protein. Considering most people will likely eat three to four tablespoons for a serving, that’s a total of up to 16 grams of protein!
Helps Low Blood Pressure
Millions of Americans suffer from low blood pressure, and sodium is the number one way to combat it. Demi glace contains up to 1500mg of sodium per serving, making it one of many ways to benefit low blood pressure!
To have energy, you need to eat carbs daily. Demi glace has up to 40g of carbs per serving, which is the perfect middle ground between not enough.
What Are Some Substitutes For Demi Glace?
Beef stock is great to use as a substitute as it’s also very rich in flavor. However, it’s not nearly as condensed, so it may not be the best as a glaze. In some recipes, a little brown gravy mixed with beef stock is the best way to thicken in to use as an alternative.
Vegetable broth doesn’t have the strong flavor found in demi-glace. It’s pretty versatile, though, so it works with a few more recipes than demi glace does. It can be used with chicken, pork, beef, and much more.
Bouillon cubes may not be the first thing that comes to mind, but they can be great to use as an alternative. To make it super-condensed, add up to five times the amount of bouillon cubes to the water. This will create a thick, intense glaze that can be a great alternative to demi-glace.
How Can You Use Demi Glace?
The primary use of demi glace is to use it as a glaze for foods such as roasts. This adds a substantial dynamic flavor that is rich and very condensed. It doesn’t take much and can really add flavor to most bland meals or make a great one even better!
Soups are also great candidates for demi-glace. It works best when added to beef stew, as it adds a rich, beefy flavor to an already rich soup. Just one teaspoon is plenty for one cup of soup.
Rice is great as it is, but you can make it ten times better by dribbling just a little bit of demi-glace on top. This is a great option, especially if you regularly eat rice by itself. It may even stop you from eating unhealthy meals, as demi-glace isn’t unhealthy when eaten in moderation.
Demi-glace is a sauce that originates from France, which can be used either alone or as a base for other sauces. It’s very savory and thick in texture, adding that highly sought after “umami” taste to the dishes you work so hard to cook.
Whether you plan to use demi-glace alone or in tandem with other sauces, we hope this article has inspired you in the kitchen.