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France / Sauces & condiments
Wikibooks
Demi-glace
Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.
Ingredients
ScaleNo serving count in the source — scale by factor
- sauce espagnole3 cup
- brown stock4 cup
- Madeira or sherry, or sherry1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Mix the sauce espagnole and the brown stock together in a heavy pot.
Set over low heat and reduce by two-thirds.
Remove from the heat and add the Madeira or sherry.
