Demiglace

• 1 quart stock, any type (brown beef, white veal or chicken, etc.)

Bring the stock to a boil, immediately lower heat to simmer, and reduce by one-half. For more intense, thicker, richer demiglace you may reduce further. For instance, Commander's Palace in New Orleans reduces 50 gallons of stock to 2 gallons for demiglace. Fabulous, but hardly practical outside a restaurant kitchen.

Classical demiglace

• 1 quart brown stock
• 1 quart sauce Espagnole

Reduce the stock by 1/3. Add the sauce Espagnole and reduce until you're left with one quart. Strain the sauce through cheesecloth.

 

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Chuck Taggart   (e-mail chuck)