Sauce Demi-Glace
Author: 
Recipe type: Sauce
Cuisine: French
 
To serve with all meat and a base for other sauces.
Ingredients
  • 2 cups espagnole
  • ⅛ lb. (50 gr.) mushrooms, chopped
  • 2 tsp. tomato paste
  • ¼ cup Madeira wine
  • 2 tbsp. butter
Instructions
  1. The demi glace is a reduction of the espagnole with the addition of mushrooms, tomato paste and Madeira.
  2. Simmer, skimming often.
  3. Taste for seasonings.
  4. Add the butter, off the heat.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1024