Demi-Glace

Demi-Glace
Yield
1quart
Yield
1quart
Demi-Glace
Yield
1quart
Yield
1quart
Ingredients
sachet d'epices
  • 1quart Brown Veal Stock
  • 1quart Brown Sauce
  • 1teaspoon black peppercorns
  • 1each bay leaves
  • 2sprigs thyme
  • 1sprig tarragon
  • 1/4ounce parsley stems
  • 2ounces Madeira Wine
Yield:
Instructions
  1. Combine the stock and sauce in a saucepan over medium heat.
  2. Dépouille (skim) as needed and add the sachet d'epices.
  3. Reduce by 1/2 Simmer until the mixture is reduced by half.
  4. Add the Madeira wine.
  5. Strain and hold until service At service: Monte au Beurre 1 teaspoon cold butter per 2 ounces of warm demi-glace. Make sure demi is not too hot or else the butter will not incorporate into the sauce.