18 Sauce Demi-glace

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This sauce, commonly referred to as Demi-glace, is made with Espagnole which is brought to a final stage of perfection by further careful simmering and skimming.

It should be finished at the last moment with a little meat or other glaze.

Demi-glace can be flavoured with various wines such as sherry, port and Madeira. The addition of a particular wine naturally changes the flavour and character of the Demi-glace and will decide its ultimate use. It is advisable to add the wine being used at the last moment; by boiling the sauce the aroma of the wine will be destroyed by evaporation.