Shop Our Demi-Glace

1 2
Three spoons with sauce on a marble surface

What is demi-glace?

Demi-glace is a slow-roasted, gently reduced sauce made over many (many!) hours.

Demi-glace was created in the classic French kitchen two centuries ago. Made by slowly simmering roasted bones and vegetables, then reducing the stock until it becomes thick, glossy, and deeply flavorful; where regular broth is light and loose, demi-glace has natural body from collagen and enough concentration that it can coat the back of a spoon, which is why restaurants rely on it as the base for their sauces and why home cooks can treat it as a secret ingredient that makes everyday meat, vegetables, grains, and soups taste like they took all day.

Chicken Demi

How do I use demi-glace?

Keep it in the fridge and reach for it whenever dinner needs help

Think of demi-glace as your shortcut to elevated flavor. Use it anytime a dish needs more depth, more body, or a little extra 'oomph' on the plate. Warm and spoon it over roasted meats and vegetables, stir it into soups, stews, grains, or braises for extra umami, or whisk it into a quick pan sauce after searing to make dinner taste like something you’d usually only get at a restaurant.

Shop Now
Person holding a bunch of radishes with green leaves in an outdoor setting

Why is Offcuts Kitchen different?

A pro kitchen staple, but made for home cooks

Our demi-glace is made the way great kitchens do it: roasted bones, real vegetables, long simmering, and a slow reduction that builds natural collagen and body. No gums, no starches, no shortcuts. By focusing on flavorful offcuts like backs, necks, and feet from responsible producers, we turn overlooked parts of the animal into a clean-label, high-impact pantry staple that delivers true restaurant-level flavor any night of the week.

Made for people who care how dinner tastes

Good food is our love language

We’re Amanda and Brent, the husband-and-wife duo behind Offcuts Kitchen, obsessed with flavor, family, and sharing a table. Our love story started over oxtail ragù, beef heart tartare, and endless episodes of Anthony Bourdain. Today we turn overlooked cuts into crave-worthy staples that make dinner better and help farmers thrive.

Ready for a taste? Come cook with us.

Read our full story
Woman feeding chickens in an outdoor setting with a barn in the background

You deserve the best

Better for your plate, better for farms

You deserve food that is good for your plate and a step better for the planet, which is why we work with partners who prioritize animal welfare and regenerative practices, then build recipes that use more of each animal instead of just the prime cuts, so every jar of demi-glace delivers serious flavor, supports better farming, and helps you feel confident that the sauce on your dinner is made from real, carefully sourced ingredients and nothing you would not cook with yourself.

Trusted by Happy Customers

  • I'm convinced!

    “I thought demi-glace was a cheffy thing I would never use at home. Now I am putting this on everything. One spoon into a pan of roasted chicken drippings and it tastes like I have been cooking all day."

    - Geoff R.

  • ★★★★★

    “I started by using it just for steak nights, but now I stir a spoonful into lentils, mushrooms, even rice. It gives everything a savory backbone and makes my random fridge dinners feel intentional.”

    - William F.

  • Weeknight Staple

    “I work full time and have two kids, so dinner needs to be fast. A little scoop of this in a simple pan sauce or soup makes such a difference that my family actually notices. We keep a jar in the fridge at all times now.”

    - Sarah W.