Demi-Glace
From O'Hare Recipes
Jump to navigationJump to search
Yield
[edit]Makes 32 fl oz
Ingredients
[edit]- 32 fl oz Brown Veal Stock
- 32 fl oz Espagnole Sauce
Instructions
[edit]- Combine stock and sauce in heavy pot.
- Simmer over medium-low until reduced by half, skimming frequently.
- Strain sauce.
