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Demi-Glace

 

Author
JWU College of Culinary Arts

Yield
1 gallon

Recipe ID
C00423

Ingredients
US standard
1 gallon
1 gallon
Madeira wine
8 ounces
Bouquet garni
Black peppercorns
1 tablespoon
Bay leaves
2 each
Parsley stems
3 sprigs
Thyme
2 sprigs
Tarragon, dried
1 tablespoon
Preparation
  1. Gather all the ingredients and equipment.
  2. Combine the Espagnole sauce and brown stock in a pot and bring to a boil. Reduce 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.