Jeni Wright, Eric Treuille, Le Cordon Bleu

Demi-glace

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A thick, intensely flavoured sauce, or base for a sauce, made from concentrated stock, wine and sometimes meat glaze.

© 1996 All rights reserved. Published by Le Cordon Bleu.