Sauce Demi-Glace
Recipe type: Sauce
Cuisine: French
To serve with all meat and a base for other sauces.
  • 2 cups espagnole
  • ⅛ lb. (50 gr.) mushrooms, chopped
  • 2 tsp. tomato paste
  • ¼ cup Madeira wine
  • 2 tbsp. butter
  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