Exact difference between demi glace and bordelaise?
This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer... I'm trying to understand the French mother sauces and their derived sauces. I am confused about the differences between demi glace and bordelaise, their place in the 'system', and whether roux is used in either.
Reading about espagnole here, I learn that espagnole
- Starts with a brown roux, and
- Can be used to make demi glace AND bordelaise.
This confuses me, because I've encountered recipes for either, which have not mentioned roux. For example, this demi glace recipe by ChefSteps makes no mention of flour or roux - only reduced wine and stock.
Similarly, this bordelaise recipe, for instance, is virtually identical (except for adding butter towards the end).
Hence, I'd be grateful if anyone could help me understand
- Precisely what is the difference between demi glace and bordelaise?
- Is roux used in either? If not, how can they be derived from sauce espagnole?
Best Answer
Demi glace is usually used as a base to make other sauces, it can also be used by itself.
Demi glace is used to make Bordelaise sauce.
Roux is not used in either cases.
Pictures about "Exact difference between demi glace and bordelaise?"
Is bordelaise made from demi-glace?
Bordelaise is a rich, velvety French wine sauce that elevates anything you add it to. Made with demi glace, red wine and bone marrow, this luscious Bordelaise Sauce is perfect to garnish fine roasts and steaks.What can be substituted for demi-glace?
The best substitutes for demi-glace- Chicken or vegetable demi-glace.
- Beef demi-glace.
- Gravy.
- Beef, chicken, or vegetable stock.
- Condensed stock.
- Canned soup.
What is the difference between Glace and demi-glace?
Whereas glace is stock reduced to one-tenth of its original volume, classic demi-glace is made either by reducing brown stock to between a quarter and half of its original volume, or by combining equal parts espagnole sauce (one of the mother sauces of French cuisine, made with a brown roux) and brown stock and ...Are there different types of demi-glace?
When the term demi-glace is used on its own, it implies the glaze is made from the traditional veal stock. However, by using other types of stock, you can make variations of the sauce, like beef demi glace or chicken demi glace.Pan Sauce \
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