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Demi Glace

  • Yield: 1 gallon


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


  • 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.