Published on Emerils.com (https://www.emerils.com)

Recipe

Demi Glace

  • Yield: 1 gallon
[1]

Ingredients

  • 1 gallon Espagnole sauce, hot
  • 1 gallon brown stock, hot
  • 1 bouquet garni

Directions

  • In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer. Until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

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Recipe Details

  • Source: Emeril Live EM1B62 [4]
  • Dish Type: Sauces [5]

Reviews

Source URL: https://www.emerils.com/120806/demi-glace