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Wayne Gisslen

Demi-Glace

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Preparation info
  • Yield:

    1 gal

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 gal

Method

Procedure

  1. Combine the sauce and stock in a saucepan and simmer until reduced by half.
  2. Strain through a chinois (fine china cap) or a regular china cap lined with cheesecloth. Cover to prevent a skin from forming. Keep hot in a bain-marie, or cool in a cold-water bath for later use.

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