Classical Demiglace

2 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    Reduce the stock by 1/3.
  2. 2
    Add the sauce Espagnole and reduce until you're left with one quart.
  3. 3
    Strain the sauce through cheesecloth.

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