Demi-Glacé Reduction Sauce

Demi-glacé sauces are a central part of the Mediterranean cuisine. The term glacé refers to a reduction of stock to a quarter of its original amount.

Makes: 4 cupsHands-on: 5 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Makes: 4 cups

Ingredients

  • 1 gallon stock (vegetable, poultry, beef, or seafood)

Directions

  • Place the stock in a large, shallow saucepan; boil on high heat, then reduce heat to simmer and cook until reduced to a quarter of the original amount, about 1½ hours. Check occasionally to ensure heat is not too high. Store refrigerated.

Recipe Information

Makes: 4 cups

Ingredients

  • 1 gallon stock (vegetable, poultry, beef, or seafood)

Directions

  • Place the stock in a large, shallow saucepan; boil on high heat, then reduce heat to simmer and cook until reduced to a quarter of the original amount, about 1½ hours. Check occasionally to ensure heat is not too high. Store refrigerated.

Nutrition Information

Nutrition Information
Amount per serving
Calories20
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium290mg
Total Carbohydrate3g
Dietary Fiber0g
Sugars0g
Protein1g