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CategorySauce recipes

Cookbook | Ingredients | Recipes | French cuisine

Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.