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Recipe: Veal Stock and Demi-Glace

Wolfgang Puck

Lesson time 12:11 min

Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.

Wolfgang Puck
Teaches Cooking
In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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One of the basics of making a good sauce is first to make a good stock. Now I'm going to show you how to make a great veal stock. And we're going to reduce the stock afterwards and make a demi-glace out of it. If you get some veal bones, it's really simple. Put them in a roasting pan or in a baking pan, whatever you have at home. And then roast them in the oven until they get nice and brown. You can see I have some here roasting already. I'm going to take them out now and add some mirepoix to it. All right. Let's put this down. So this could be any kind of bones if you want to, like chicken bones maybe or beef bones. But it's always the same thing. When you want to make a brown stock, you start with browning the bones really well. So at home, use old scraps. For example, if you cut the chicken, if you cut the veal, all the leftover bones, put them in a Ziploc in the freezer. And then you can make the stock when you have enough bones. Or you just go out and buy some bones. So then we add the mirepoix. What is in a mirepoix? Onions, carrots, celery. And then I'm going to add some pepper, some thyme, a little bit of garlic, and tomato paste, a little rosemary. With the bay leaf, you have to be very careful because they are very strong. So I'm only going to add-- one leaf is enough. When you do the vegetables, you don't even have to peel them. You wash them, and that's it. Cut them into pieces. All right. Here is the celery. So mirepoix does not have to be cut in exact, nice, small .. So put that over the bone. Here we cut them in half like this, like this. All right. All about the same size. And then again, just cut them up. So we use the bigger carrots for that. And then we're going to do the onion. All right. So this is so simple, so easy. So you can do that at home. It just takes a little time to brown the bones. But you can put the oven at 500, and it goes pretty fast. All right. I don't even peel the onion. I just leave it with the skin on. All right. So that's what in cooking we call a mirepoix-- onions, celery, carrots. Now we're going to add a little thyme, a few sprigs, a sprig of rosemary, a bay leaf, and some black pepper, and a few garlic cloves. A head of garlic, if you want to separate the cloves, just with your hand slap it a little bit. And then you take out the cloves. No need to peel them for the stock because we're going to strain everything out anyway. Here we go. And now I'm going to put that back in the oven. So I want to brown the vegetables just like I browned the bones. But the bones take much longer to brown, so I put them in first. Then if you want, put a little oil on top. All right. And then back in the hot oven. Let's check our bones with the vegetables in the oven. They are roasti...

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Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Wolfgang shared some great lessons, recipes and his zeal for cooking and the entire food "experience". Hard to not be infected by his excitement. Great stuff ! Enjoyed tremendously.

Love every second of it. I learned a lot and it has helped me to be a better cook.

I think the largest growth I have made as a home cook, is that my ability to balance flavors has greatly improved! My recipes have become much more rounded and the flavors really have been taken to a next level.

Like cooking with your Italian grandfather! He had an easy approach to things. We enjoyed his style and have tried a few recipes as well. Very good!


A fellow student

So, I followed the recipe and lesson. Again, the recipe doesn't itemize the water in the list ingredients, which it should. However, following the instructions, using highly gelatinous beef bones, and having followed instructions perfectly and using excellent quality equipment (Instant Pot), THIS MASTERCLASS WASTED A LOT OF MY TIME AND MONEY! After reducing by half and letting cool in the fridge, I removed the layer of fat and was expecting a nice congealed sauce base-NOPE! Too much liquid. THIS RECIPE IS OFF SO PLEASE NOTE THIS BEFORE SACRIFICING YOUR RESOURCES.

A fellow student

How come in the Veal Demi-Glace recipe, the 1/2 G of water that gets added to the pressure cooker isn't listed in the ingredients?

Heather Y.

Our local grocer has young bull bones and it makes such a rich delicious broth. I use it for my soba and pho recipes as well as sauces. It makes risotto so creamy too. Great to know what the veggie trio is called.


The video stopped and paused for 3-5 minutes twice. Then I got a message that stated it could not continue. I am not pleased.

Claire L.

I noticed that Chef Puck adds 1/2 gallon (8 cups) of water over his bones/vegetables in the video, but that the pdf recipe indicates to add 4 qt. water (16 cups). Would I be correct to say to simply add water to cover bones/vegetables instead?

Tim H.

I am having trouble getting my stock to thicken up, even after reducing it over 50%. My plan was to thicken it with the heavy cream when I make the red wine sauce for the pepper steaks. Does anyone have any other suggestions?

Christie C.

I freeze stock in ice cube trays all the time (usually store bought bone broth, I confess). Sometimes, I'll add garlic cloves or herbs. There are trays with lids that you can get. When I cook sous vide, I add in the frozen stock cubes, so there isn't liquid in the bag to get sucked out in my vacuum sealer - which can be a mess. Now, I need to try making my own stock!

Jennifer M.

Ok, so ridiculous question, but what happens if I do this without the bones? Will I have a kick-ass veggie stock? I'm not too worried if it's not a demi-glace. Complex, flavorful veggie stocks are hard to come by.

A fellow student

I tried this with chicken bones, the amount of pepper was far too much using the info in the pdf. Hours of prep simply to throw it away. Not sure what went wrong, but it wasn’t good.

A fellow student

I roasted bones well once, and the next time I tried, it was disastrous. Just burned, no browning. Is a 500-degree oven really necessary or could one roast the bones at say 400 degrees F?