Demi-Glace Sauce Escoffier style (Sauce Demi-Glace)
This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. Demi-glace is a refined reduction of espagnole sauce, finished with stock or glace for body and shine. It is a concentrated classic sauce base used in small quantities to enrich meat sauces.
Servings
Ingredients
- 0.5 l espagnole sauce
- 0.1 l brown stock or meat glace as needed
- 25 ml Madeira, port, marsala or other finishing wine optional
Instructions
- Reduce the espagnole sauce gently until concentrated and polished in flavour.0.5 l espagnole sauce
- Add brown stock or meat glace as needed to adjust body and gloss.0.1 l brown stock or meat glace
- Strain carefully and continue reducing until the sauce coats the back of a spoon.
- If using wine, add it off the heat at the end so its aroma remains fresh.25 ml Madeira, port, marsala or other finishing wine
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