Classical Demiglace

Be the first to review
READY IN: 2hrs
Recipe by Chef Kate

This recipe comes from Chuck Taggart's Gumbo Pages. Time of cooking will vary depending on the rate at which you reduce the sauce. It is best to do it slowly. Originally posted here by Mean Chef. Taggart's recipe for sauce espagnole is posted here as well--#69668.

Ingredients Nutrition

  • 1 quart brown stock (veal or beef)
  • 1 quart espagnole sauce


  1. Reduce the stock by 1/3.
  2. Add the sauce Espagnole and reduce until you're left with one quart.
  3. Strain the sauce through cheesecloth.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a