Demi-Glace

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Revision as of 02:59, 25 December 2010 by Jackohare (talk | contribs) (Created page with "==Yield== Makes 32 fl oz ==Ingredients== *32 fl oz Brown Veal Stock *32 fl oz Espagnole Sauce ==Instructions== #Combine stock and sauce in heavy pot. #Simmer over mediu...")
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Yield[edit]

Makes 32 fl oz

Ingredients[edit]

Instructions[edit]

  1. Combine stock and sauce in heavy pot.
  2. Simmer over medium-low until reduced by half, skimming frequently.
  3. Strain sauce.
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