Classical Demiglace
This recipe comes from Chuck Taggart's Gumbo Pages. Time of cooking will vary depending on the rate at which you reduce the sauce. It is best to do it slowly. Originally posted here by Mean Chef. Taggart's recipe for sauce espagnole is posted here as well--#69668.
Ingredients
- quart brown stock (veal or beef)1 quart
- quart espagnole sauce1 quart
Step-by-step instructions
- 1
Reduce the stock by 1/3.
- 2
Add the sauce Espagnole and reduce until you're left with one quart.
- 3
Strain the sauce through cheesecloth.
Source: food.com
Original recipe ↗
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