AuthorMartin 1 l Demi Glace
40 g Butter
1
Reduce the finished demi-glace in a pot until it becomes a very thick, syrupy sauce.
2
If desired, bind it with a bit of butter.
3
This sauce is very intense and is served only in small quantities or used for glazing.
Ingredients
1 l Demi Glace
40 g Butter
Directions
1
Reduce the finished demi-glace in a pot until it becomes a very thick, syrupy sauce.
2
If desired, bind it with a bit of butter.
3
This sauce is very intense and is served only in small quantities or used for glazing.
