Escoffier’s Demi-Glace or Sauce Espagnole

banner

Preparation info

  • yield:

    5 quarts

    • Difficulty

      Medium

Appears in

Sauces

By James Peterson

Published 1991

  • About

Escoffier’s demi-glace is prepared by reducing sauce espagnole to a lightly syrupy consistency. Escoffier described demi-glace as sauce espagnole “taken to the extreme limit of perfection.” Sauce espagnole is simply reduced brown stock containing roux and fresh tomatoes or tomato purée. The tomatoes give a deeper color to the sauce. Because tomatoes are not always desirable in a brown sauce, they are listed as optional.

Notice that 12

Ingredients

Method