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.

Ingredients

• 3 cups sauce espagnole
• 4 cups brown stock
• ¼ cup Madeira or sherry

Procedure

1. Mix the sauce espagnole and the brown stock together in a heavy pot.
2. Set over low heat and reduce by two thirds.
3. Remove from the heat and add the Madeira or sherry.