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3 recipes tagged with demi-glace.
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
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