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Demi-Glace

 

Author
JWU College of Culinary Arts

Recipe ID
C00423

Ingredients
US standard
1 part
1 part
Preparation
  1. Gather all the ingredients and equipment.
  2. Combine ingredients in a russe or stock pot and bring to a simmer.
  3. Cook over low heat until reduced by half (50%). Depouillage as needed.
  4. Strain through a chinois mousseline.
  5. Serve immediately or cool and store for later use.