Learn how to make demi-glass with a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. There's really not much to it! I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.

Prep Time:
40 mins
Cook Time:
20 hrs
Additional Time:
8 hrs 30 mins
Total Time:
1 day 5 hrs 10 mins
16 1-cup blocks


  • 10 pounds veal bones (joint and marrow bones)

  • 1 tablespoon vegetable oil

  • 3 medium onions, cut into eighths

  • 4 medium carrots, cut into 2-inch pieces

  • 4 ribs celery, cut into 2-inch pieces

  • 1 (6 ounce) can tomato paste

  • 10 quarts cold water

  • 2 cups cold water


  1. Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.

  2. Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.

  3. While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.

  4. Roast vegetables on another rack in the oven until well-browned, about 45 minutes.

  5. Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.

  6. Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid and browned bits into the stockpot.

  7. Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.

  8. Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.

  9. Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.

  10. Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes. Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.

  11. Scrape and discard any fat from the surface. Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.

    close up view of a block of Demi-Glace on top of foil
    Chef John

Chef's Note:

While the stock is simmering for 18 hours, the level will drop a few inches in the pot. This is fine, but if it seems like the liquid level is getting too low, add a few cups of water.

Editor's Note:

The nutrition data for this recipe includes the full amount of bones and vegetables. The actual amount consumed will vary.

Nutrition Facts (per serving)

17 Calories
1g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 17
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 63mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Protein 1g
Vitamin C 3mg 13%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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