Recipe type: Sauce
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
- The demi glace is a reduction of the espagnole with the addition of mushrooms, tomato paste and Madeira.
- Simmer, skimming often.
- Taste for seasonings.
- Add the butter, off the heat.