Cookbook:Demi-glace
Cookbook | Recipes | Ingredients | French cuisine
Demi'glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.
IngredientsEdit
- 3 cups sauce espagnole
- 4 cups brown stock
- ¼ cup Madeira or sherry
ProcedureEdit
- Mix the sauce espagnole and the brown stock together in a heavy pot.
- Set over low heat and reduce by two thirds.
- Remove from the heat and add the Madeira or sherry.