Demi Glace

U.S.

Metric

Ingredients

I

Procedure

1 gal

4 L

Brown sauce

l.

Combine the sauce and stock in a saucepan and simmer until re

1 gal

4 L

Brown stock

duced by half.

2.

Strain through a chinois (fine china cap) or a regular china cap

lined with cheesecloth. Cover to prevent a skin from forming. Keep

Per 1 ounce:

hot in a bain-marie, or cool in a cold-water bath for later use.

Calories 25; Protein, 1 g

ยก; Fat 1.5 g (53% cal.); Cholesterol, 5 mg;

Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.

Continue reading here: Small Sauces

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