Culinary Arts

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.

This course was really great for inspiring me to cook fresh, seasonal and the best way I can. I loved Wolfgang's stories and approach.

Great attention to detail! It allows me to deconstruct the process of cooking and focus on the tasting!

Enjoyed the simpler meals more likely to cook these than some of Gordon's though I do wish that they would show some desserts too , would definitely take more of his classes.

Wolfgang's teaching and conversational style is like a home cooked stew, warm and satisfying. I enjoyed it so much, i will watch all over again and get more out of it. Très Bien!



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?

Clarence B.

Lesson was nice. I've done several of these cooking classes along with some from CIA. It's interesting to see the approaches of different chefs. I try to pick and chose and adapt and improvise to my resources. The pressure cooker is certainly a handy tool but, a rainy afternoon with bones, vegetables, fire and music isn't a bad way to go.


There is such great value in making your own stock. While I believe there are great stocks available in most grocery stores, home made is best. Plus, when you make your own stock you are in control of the amount of salt in your preparation, I love the step by step procedure provided by Chef Puck. Just be patient, cooking times will vary. Keep a watchful eye on your pot and not the clock. Happy Cooking.

Christian C.

Wolfgang has a solid recipe here for Demi-Glace. I respect this chef but I have to criticize what he said about the stock reduction (after pressure cooking). Reducing the stock by half WILL NOT get you a Demi-Glace that coats the back of a spoon. This stock will need to be reduced by 75% (at least) -- One to one and a half hours depending on your cooktop. Don't let video trickery fool you: Though making Demi-Glace is not complicated, it is extremely time consuming. Thanks for the recipe Wolfgang!