5 May 2011
|Espagnole sauce||750 Milliliter|
|Brown beef stock||310 Milliliter|
Combine the Espagnole sauce and the beef stock.
Simmer until sauce is reduced in volume by two thirds.
Add sherry and use as required.
Preparation Time:15 Minutes
Cook Time:25 Minutes
Ready In:40 Minutes
Demi Glace Recipe