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Demi-glace Recipe

France

French cuisine Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.

Ingredients

  • 3 cups sauce espagnole
  • 4 cups brown stock
  • ¼ cup Madeira or sherry

Procedure

  1. Mix the sauce espagnole and the brown stock together in a heavy pot.
  2. Set over low heat and reduce by two-thirds.
  3. Remove from the heat and add the Madeira or sherry.

Adapted from Wikibooks Cookbook · Cookbook:Demi-glace, CC BY-SA 3.0.