Diary of a Chef · Just Chefn Around
Classic Demi-Glace
Ingredients
- 1 cup espagnole
- 1 cup brown veal stock
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Download on the App StoreInstructions
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1Reduce by half
Combine the espagnole and veal stock in a heavy-bottomed saucepot. Reduce by half over moderate to low heat.
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2Strain and hold
Strain. Use immediately or cool and store. Chef's note: a gelatin-rich brown stock may instead be reduced directly (jus réduit) — a modern flourless alternative; gelatin and flour thicken differently, so the methods are not interchangeable.
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Download on the App Store
More from the cookbook
French Classics
Shared from Just Chefn Around