Sauces

Recipe:

Demi-glace sauce

serves:

10

Nieuwe alinea

base for cream sauces, stews, gravy, …

Ingredients:

Brown beef stock,

Brown mixed stock or

Brown chicken stock

Cognac (optional)

Red port wine (optional)

Thyme

Rosemary

Garlic, crushed


1 Liter



40 ml

80 ml

2 tsp 

1 tsp

1 clove



Method:

1. Combine all ingredients and bring to a boil

2. Allow to simmer until reduced to 2/3

3. Filter garlic, thyme and rosemary

4. Allow to reduce further until half