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Home > Recipes > Sauces > Demi Glace

Demi Glace

Submitted by: UK Recipes

Date submitted: 20 July 2009 at 23:31:00

Cover Recipe: "A rich brown sauce which is used as a base for several other sauces including pepper, diane etc. Make in bulk and freeze for up to 3 months."

Demi Glace

Yeild:

ml 

Ingredients:

300 ml,  espagnole

300 ml,  brown stock (beef or veal)

Preparation:

  1. Combine the espagnole with the brown stock and reduce by half.

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