Classical Demiglace

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 1 quart
UNITS: US

INGREDIENTS

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

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