Classical Demiglace

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.

• Ready In: 2 hrs
• Yields: 1 quart

Ingredients

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

Directions

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.