Madeleine Kamman

Demi-glace Sauce

Preparation info
  • FCR—

    3⅞ cups

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This was, when I grew up, the “crème de la crème” of brown sauces. I often helped prepare it for the “grands diners” in my aunt’s restaurant; it was prepared only twice in my home, for my first Holy Communion and my wedding dinners.

Ingredients

Method

Mix the finished espagnole and stock together in a medium-size saucepan. Bring to a boil, then reduce to a simmer, skimming again at regular intervals, until the sauce is reduced to 3⅞ cups. Add the Madeira. Strain through the finest China cap strainer. The sauce is ready to use. Keep refrigerated up to 1 week or frozen up to 6 to 8 months.

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