Demi-Glace
6 servings5 min prep30 min cookMedium
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The Tale of Demi-Glace
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Demi-glace is a hallmark of classical French cooking, made by reducing espagnole sauce with additional stock until intensely flavorful and glossy. It requires hours of careful reduction and represents the labor-intensive techniques central to traditional French haute cuisine.
Ingredients
Scale:· 6 servings
- 2 cups Espagnole sauce
- 2 cups beef stock
- 1/4 cup dry red wine
Instructions
- 1Combine Espagnole sauce and beef stock in a saucepan.
- 2Bring to a simmer and reduce by half, about 25 minutes, skimming as needed.
- 3Stir in red wine and simmer 5 more minutes.
- 4Strain through a fine sieve for a silky, glossy finish.
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