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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.