Demi-glace / mother sauce

Yield: 1 Servings

Measure Ingredient
1 quart Brown stock
1 quart Sauce espagnole

1. reduce the brown stock by ⅓.

2. add sauce espagnole, reduce again down to 1 quart, skim the surface as needed.

3. strain through a cheesecloth.

NOTES : YIELDS: 1 QUART; 1 LITER Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 537 by CuisineArt <CuisineArt@...> on Jan 15, 1998

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