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
- 1 gallon stock (vegetable, poultry, beef, or seafood)
- 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.