Sauce Demi-Glace
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Espagnole
- 1 half-decilitre very dry Madère (Madeira)
Instructions
- Bring Sauce Espagnole to the extreme limit of perfection with a final dépouillement.
- At the very last, and off the fire, finish with 1 half-decilitre of very dry Madère per litre of sauce.