James Peterson

Sauce Zingara B: Glace de Viande Method

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Method

Prepare the sauce exactly as for the classic method, but replace the demi-glace with 3 tablespoons (45 milliliters)