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.
If you wish, eliminate the roux and thicken the sauce with a combination of lambda carrageenan and Ultra-Sperse 3. Use
|brown stock (see note)|
|lean, unsalted pork breast or blanched bacon|
|tomato purée (optional) or fresh tomatoes, chopped (optional)|
|ultra-sperse 3 (optional)|
|lambda carrageenan (optional)||6.5 g|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.