An exceptional ingredient for fine sauces, gravies and soups.

Demi-Glace
 
Author:
Recipe type: Stocks and Foundation Sauces
Serves: 1 gallon
Ingredients
  • 1 gallon Espagnole sauce, hot
  • 1 gallon brown stock, hot
  • 1 bouquet garni
Instructions
  1. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities.
  2. Season with salt and pepper.
  3. Strain through a China Cap or tightly meshed strainer.

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