Demi Glace Sauce - The Chef's Cooking School

Demi Glace Sauce

 

Demi Glace Sauce

Demi Glace Sauce 1

  • 1 qrt brown veal stock or beef stock
  • 1 qrt espagnole
  • 1/2 tsp thyme
  • 2 each bay leaves
  • 2 oz Madeira wine
  1. Combine ingredients, bring to a boil, reduce to simmer

  2. Reduce volume by 1/2, skim anything that floats to the surface
  3. The sauce should be shiny and translucent, strain, cool.

     

Variations:

1.5 T. shallots, 4 oz. red Bordeaux, 2 bay leaves, pepper, demi, 1 T. lemon juice = bordelaise sauce

 1 – 2 T. finely chopped onion, 1/2 cup white wine reduce, 1 cup demi. 1 tsp. dry mustard = sauce Robert

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