7 Demi-Glace Substitutes: Saucy Solutions

What can I use as a Demi-Glace substitute?

Are you looking for a demi-glace substitute? Whether you’re a seasoned chef or a passionate home cook, there are times when you may need suggestions for substitute ingredients. Demi-Glace, a classic French sauce base, is renowned for its velvety texture and deep, savory taste. Our list of demi-glace substitutes are designed to provide the same depth of flavor and complexity, while offering a convenient and accessible alternative. From homemade alternatives to store-bought options, each substitution brings a unique twist to your favorite recipes.

Try using: Reduced Stock, Glace de Viande, Store-bought Demi-Glace, Mushroom Sauce, Red Wine Reduction, Soy Sauce and Balsamic Reduction or Chicken Demi-Glace.

What is Demi-Glace?

Demi-glace is a thick rich sauce in French cuisine that’s often used to enhance the taste of various dishes. It’s made by reducing and thickening a mixture of brown sauce (a classic sauce made from brown stock and brown roux) and a highly reduced brown stock. This reduction process intensifies the flavors and creates a velvety, dark sauce that’s perfect for enhancing the taste of meats, particularly steak. You can also use it if you are looking for a chicken demi glace substitute, or meats such as rabbit, venison, or pork. Demi-glace adds a depth and richness to your dishes and is a go-to choice for many chefs.

Some chefs make large batches of demi-glace which can be kept for around six months in the refrigerator. However, if you feeze the demi-glace it can be kept indefinitely.

Okay, before we look at your demi-glace substitute options, let’s deal with that empty cupboard situation!

Where can I buy Demi-Glace?

If you want to be more prepared and ensure you don’t run out of demi-glace, then you should stock up now.

Nowadays, most delicatessens and general supermarkets stock a wide variety of demi-glace. Or if you prefer you can also purchase demi-glace on-line.

So why not jump on and place your order today.


Minor’s Demi-Glace

Simple and easy to use. This concentrated demi-glace sauce can be added to soups and stews to add a delicious beefy flavor.

Refrigerate after opening.

What can I substitute for Demi-Glace

Here are some of the best ingredients to substitute the flavor and role that demi-glace provides in your recipes.

  • Reduced Stock
  • Glace de Viande
  • Store-bought Demi-Glace
  • Mushroom Sauce
  • Red Wine Reduction
  • Soy Sauce and Balsamic Reduction
  • Chicken Demi Glace

Demi-Glace substitutes

Reduced Stock

Creating a reduced stock as a substitute for demi-glace is a fantastic option for adding depth and flavor to your dishes. But it does need to be prepared in advance and the whole porcess can take a few hours.

Always use a good-quality beef, or veal stock as your base. Pour your stock into a wide, shallow pan. If you can use a wide based pan this will speed up the reduction. Bring it slowly to the boil over medium-high heat. Reduce the heat to a low simmer and stir occasionally. Continue simmering until the stock has reduced to your desired consistency. It should become thick and syrupy, coating the back of a spoon.

Taste your reduced stock. You may want to add a touch of salt and pepper to enhance the flavor, but go easy on the salt as stock can be quite salty already.

You can use the reduced stock as a base for sauces. Just simply add herbs, aromatics, and other seasonings to customize the flavor to your liking.

The stock is also great for braising meats. Slowly brown your meat, and then deglaze the pan with the reduced stock. Add other ingredients and simmer until the meat is tender.

You can also use the reduced stock as a glaze. Just brush it on roasted meats or vegetables for a shiny, flavorful glaze.

If you want to enhance the depth of flavor in your soups and stews try adding a spoonful of reduced stock. This also works well if you want to liven up gravies. This will give them a rich and robust flavor.

Remember that the flavor of your reduced stock will depend on the quality of your original stock. And remember, the longer you simmer, the more intense the flavor will be. It may not be an exact replica of demi-glace but it will still add a wonderful depth to your dishes.

Red wine gravy and steak as a substitute for demi-glace.

Glace de Viande

Glace de Viande, also known as meat glaze or simply glace, is a highly concentrated and reduced meat stock that is used to add intense flavor and richness to various dishes. It’s often made from beef or veal stock, although chicken and other meats can be used as well. Glace de Viande can be used as a substitute for demi-glace in many recipes, but it has some differences in flavor and usage.

Overall, Glace de Viande has a strong, meaty flavor with a pronounced umami quality. It’s more intense than regular reduced stock and can have a slightly sweet note.

You can use Glace de Viande in many recipes that call for demi-glace. It’s great for enhancing the flavor of sauces, gravies, and stews. It’s also a fantastic addition to meat dishes, adding depth and richness.

To use it as a substitute for demi-glace, you’ll need to dilute it with water or other liquids, as it’s incredibly concentrated. Always start with a small amount and add more to taste.

While Glace de Viande is a suitable substitute, it does have a distinct flavor profile. It’s more pronounced in the umami department, which can be a nice variation in certain dishes. Just keep in mind that the sweetness and concentration can differ from traditional demi-glace.

Glace de viande as a substitute for demi-glace.

Store-bought Demi-Glace

Store-bought demi-glace is a pre-packaged sauce or glaze that is available in many grocery stores and specialty food shops. It is a convenient alternative to making demi-glace from scratch and is often used by home cooks and professional chefs when they want to save time in the kitchen.

Store-bought demi-glace comes in jars, pouches, or cans, ready for immediate use and is etremely convenient when you do want to make it yourself. This eliminates the time and effort required to make demi-glace from scratch.

Good-quality store-bought demi-glace should have a rich and concentrated flavor. It’s a versatile sauce that should be able to add depth to a wide range of dishes. you can also customize store-bought demi-glace by adding herbs, spices, or other ingredients to match the specific flavor profile you desire.

You can use store-bought demi-glace as a base for various sauces and gravies. It’s most commonly used in dishes featuring red meat, poultry, or game.

Some brands may offer variations, such as mushroom demi-glace, which includes mushroom flavor for a unique twist. But this really is a personal choice.

Store-bought demi-glace typically has a longer shelf life, making it a convenient pantry staple.

Overall, store-bought demi-glace is a great option for busy cooks or when you need a quick way to enhance the flavor of your dishes. It can be a valuable tool in your kitchen, especially if you want to streamline your cooking process without sacrificing quality.


Mushroom Sauce

Mushroom sauce is a delicious and versatile condiment that can be used in a variety of dishes. While it’s not an exact substitute for demi-glace, it can be used to add depth and flavor to your recipes. If you would like to make your own mushroom sauce here is a basic recipe for you to try:

Ingredients for Mushroom Sauce:

  • 8 oz (about 2 cups) of mushrooms, finely chopped (button, cremini, or wild mushrooms work well)
  • 2 tablespoons of butter
  • 2 cloves of garlic, minced
  • 1/2 cup of chicken or vegetable broth
  • 1/2 cup of heavy cream
  • Salt and pepper to taste
  • Fresh herbs (thyme or parsley) for added flavor


  1. Sauté the Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and sauté until they release their moisture and turn golden brown, about 5-7 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until it becomes fragrant.
  3. Deglaze the Pan: Pour in the chicken or vegetable broth to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for a few minutes to reduce.
  4. Add Cream: Pour in the heavy cream and continue to simmer, allowing the sauce to thicken. Season with salt and pepper to taste.
  5. Finish with Herbs: If you like, add some fresh herbs like thyme or parsley to enhance the flavor. Simmer for a few more minutes.

While mushroom sauce can’t replicate the exact flavor of demi-glace, it can be a wonderful alternative in many recipes. Try it with any of the suggestions listed below for a delicious tasty dish.

  1. Steak: Mushroom sauce is a classic pairing with steak. It adds a savory, earthy note to your meat.
  2. Chicken: It’s a fantastic accompaniment to chicken dishes, especially roasted or grilled chicken breasts.
  3. Pasta: Drizzle it over pasta for a creamy and mushroom-flavored pasta sauce.
  4. Vegetables: Use it to enhance the flavor of vegetables, such as sautéed greens or roasted root vegetables.
  5. Rice and Grains: Serve mushroom sauce over rice or grains for a delightful side dish.

While it doesn’t exactly mimic demi-glace, mushroom sauce is a flavorful and versatile option that can elevate your dishes.

Mushroom sauce as a substitute for demi-glace.

Red Wine Reduction

Creating a red wine reduction is a great way to substitute demi-glace when you’re looking for a different flavor profile. While it won’t mimic the exact richness of demi-glace, it will add depth and a delightful wine-infused taste to your dishes. Here’s a quick recipe for you to try:


  • 1 cup of red wine (choose a dry red wine like Cabernet Sauvignon or Merlot)
  • 1/4 cup of finely chopped shallots or onions
  • 1-2 cloves of garlic, minced
  • 1-2 sprigs of fresh thyme or rosemary
  • 1 cup of beef or vegetable stock (shop-bought)
  • Salt and pepper to taste
  • 1-2 tablespoons of butter (optional, for a smoother texture)


  1. Sauté Aromatics: In a saucepan, sauté the shallots or onions and garlic in a little oil until they become translucent and fragrant.
  2. Add Wine: Pour in the red wine and bring it to a simmer. Allow it to reduce by half, which can take about 15-20 minutes.
  3. Add Stock and Herbs: Add the beef or vegetable stock and fresh thyme or rosemary. Simmer the mixture until it reduces and thickens to your desired consistency.
  4. Strain and Season: Remove the herbs and strain the sauce to remove any solids. Season with salt and pepper to taste.
  5. Add Butter (Optional): For a richer texture, you can swirl in a small amount of butter just before serving.

Red wine reduction can be used in various dishes to add depth with a wine-infused flavor:

  1. Steak: It’s a classic topping for steak, adding a rich and slightly tangy note.
  2. Roast Meats: Use it with roasted meats, like lamb or beef, to create a flavorful sauce.
  3. Poultry: Drizzle it over chicken, duck, or game birds for a delightful twist.
  4. Pasta: Incorporate it into pasta dishes, particularly those with hearty meat-based sauces.
  5. Vegetables: It can add depth to roasted or grilled vegetables, such as asparagus or portobello mushrooms.

While it’s not a direct replica of demi-glace, a red wine reduction is a wonderful alternative that can add a unique, wine-infused flavor to your recipes.

Beef gravy sauce

Soy Sauce and Balsamic Reduction

You can use a mixture of soy sauce and balsamic reduction as a vegeterian based substitute for demi-glace, but note it will have a different flavor profile. While it won’t exactly replicate the richness and depth of traditional demi-glace, it can still add a unique and savory element to your dishes. Here’s how to make this reduction in 20 minutes:


  • 1/2 cup of soy sauce
  • 1/2 cup of balsamic vinegar
  • 2-3 tablespoons of brown sugar (adjust to taste)


  1. Combine Ingredients: In a small saucepan, mix together the soy sauce, balsamic vinegar, and brown sugar.
  2. Simmer: Place the saucepan over low heat and simmer the mixture until it reduces by half, stirring occasionally. This process can take about 15-20 minutes.
  3. Taste and Adjust: Taste the reduction and adjust the sweetness by adding more brown sugar if needed. Keep in mind that the reduction will thicken as it cools.

Using Soy Sauce and Balsamic Reduction as a Substitute for Demi-Glace:

This mixture can be used in various ways, depending on your preferences and the dish you’re preparing:

  1. Glazing Meats: Brush it on roasted or grilled meats (like chicken, beef, or pork) for a savory and slightly sweet glaze.
  2. Stir-Fry Sauce: Incorporate it into stir-fry dishes as a flavorful sauce base.
  3. Marinades: Use it as a marinade for proteins or vegetables before cooking.
  4. Rice and Grain Dishes: Drizzle it over rice, quinoa, or grain-based salads for added flavor.
  5. Vegetables: It can add a delightful umami element when drizzled over roasted or steamed vegetables.
  6. Stirring into Sauces: Add a small amount to pan sauces or gravies for a unique taste.

Keep in mind that this substitute will have a strong umami flavor from the soy sauce and a hint of sweetness from the balsamic reduction.

Roast beef.

Chicken Demi Glace

You can make and use a chicken demi-glace as a substitute for traditional demi-glace, especially if you prefer a lighter flavor profile or if you’re looking for a poultry-based alternative. Here’s how you can make chicken demi-glace and use it as a substitute, but note this must be planned in advance as rgere us a long cooking time required.


  • 4 pounds of chicken bones or chicken wing tips
  • 2 carrots, roughly chopped
  • 2 onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves of garlic, smashed
  • 4-6 cups of chicken stock
  • 2 bay leaves
  • 4-6 sprigs of thyme
  • Salt and pepper to taste


  1. Roast the Chicken Bones: Preheat your oven to 450°F (232°C). Place the chicken bones on a baking sheet and roast them for about 30-40 minutes until they turn golden brown.
  2. Sauté the Vegetables: In a large stockpot, heat some oil over medium heat. Add the carrots, onions, celery, and garlic. Sauté until they become tender and start to caramelize.
  3. Add Roasted Chicken Bones: Add the roasted chicken bones to the pot and stir.
  4. Deglaze the Pot: Pour in a cup of chicken stock and scrape up any browned bits from the bottom of the pot.
  5. Simmer: Add the bay leaves, thyme, and the rest of the chicken stock. Bring the mixture to a simmer and let it cook for 4-5 hours, occasionally skimming off any impurities that rise to the surface.
  6. Strain: After simmering, strain the mixture through a fine mesh strainer or cheesecloth to remove solids. What remains is your chicken demi-glace.

Chicken demi-glace can be used in a similar way to traditional demi-glace:

  1. Sauces: It’s great for making sauces, particularly those that pair well with chicken or lighter meats.
  2. Braising: You can use it as a braising liquid for chicken or other poultry.
  3. Soups: Incorporate it into soups and stews for added depth and flavor.
  4. Glazing: Brush it on roasted chicken or turkey for a glossy finish.

While the flavor of chicken demi-glace will be lighter and more poultry-centric than traditional demi-glace, it’s a fantastic alternative, especially if you’re looking for a different flavor profile in your dishes.

Chicken broth

Summary for Demi Glace substitutes

Okay – that’s you all sorted with suitable substitutes for demi glace.

So, if you’re looking for alternatives to demi-glace, there are a few options to consider, especially for a food blogger like you who likes to experiment:

  1. Reduced Stock: You can create a close substitute by reducing a flavorful beef or veal stock until it thickens and intensifies in flavor. This is a time-consuming process, but it’s worth it.
  2. Glace de Viande: This is essentially a concentrated meat glaze, which can be reconstituted with water to create a sauce similar to demi-glace. It’s a convenient option for adding rich flavor to your dishes.
  3. Store-Bought Demi-Glace: Many grocery stores offer pre-made demi-glace in jars or containers. While not as rich as homemade, it’s a convenient option for quick, tasty dishes.
  4. Mushroom Sauce: If you’re looking for a vegetarian or vegan alternative, a mushroom sauce made with a rich mushroom stock can provide depth and umami flavors to your dishes.
  5. Red Wine Reduction: For a quick, easy substitute with a slightly different flavor profile, try reducing red wine with beef or vegetable stock. It won’t be exactly the same, but it can add depth to your recipes.
  6. Soy Sauce and Balsamic Reduction: In a pinch, a mixture of soy sauce and balsamic vinegar reduced to a syrupy consistency can provide a savory, umami-rich flavor.
  7. Chicken Demi Glace: If you want a lighter flavor profile or if you’re looking for a poultry-based alternative then you can certainly make and use Chicken Demi Glace.

Remember, while these substitutes can work well in various recipes, nothing quite replicates the complexity of authentic demi-glace.

We have gathered together a lot more facts on ingredients such as herbs, spices, oils, nuts, etc. if you would like to learn some more.

Or if you need to swap out another ingredient have a look at our Substitutes section.