Demi-glace / mother sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Brown stock |
| 1 | quart | Sauce espagnole |
Directions
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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