A flavorful reduction of veal stock which is the base for most sauces in fine dining restaurants.
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Demi-glace is a rich, brown sauce most often made from veal stock….
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.