James Peterson

Sauce Duxelles: Glace de Viande Method

Preparation info
  • Yield:

    1½ cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Use the same ingredients and procedure as for the classic method, but replace the demi-glace with ¼ cup (60 milliliters)