Demi Glace Sauce
Mother Sauce
Servings: 16
Calories: 3kcal
Ingredients
- 1 qrt brown veal stock or beef stock
- 1 qrt espagnole
- 1/2 tsp thyme
- 2 each bay leaves
- 2 oz Madeira wine
Instructions
- Combine ingredients, bring to a boil, reduce to simmer
- Reduce volume by 1/2, skim anything that floats to the surface
- The sauce should be shiny and translucent, strain, cool.
Notes
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
Nutrition
Serving: 4oz | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg