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demi-glace
‘half glaze’ sauce
A sauce demi-glace consists of equal parts sauce espagnole and brown stock (for beef and veal) or a white stock (for poultry), reduced to half the original volume, strained and finished with the addition of sherry or Madeira.
Sauces based on or using demi-glace include
sauce Périgueux: with mushrooms and truffles
sauce poivrade: with diced vegetables and herbs
Text © Dana Facaros
Image by Edward Russell