Demi-Glace | Glace de Viande
by Dawn T in Rouxbe RecipesA flavorful reduction of veal stock which is the base for most sauces in fine dining restaurants.
| Comments: 35 | Views: 14916 | Success: 95% |
Demi-glace is a rich, brown sauce most often made from veal stock. Often used when cooking French food, it can be used by itself or as a base for other sauces. It can be time consuming to make, so it's best to make a large batch and freeze it.
A flavorful reduction of veal stock which is the base for most sauces in fine dining restaurants.
| Comments: 35 | Views: 14916 | Success: 95% |
Veal stock is commonly used in professional kitchens to add richness and flavor to many dishes…from braised meats to stews...
| Comments: 64 | Views: 10770 | Success: 92% |
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