Demiglaze

---------- exported from cookworks for meal-master, v7.0

title: demiglaze
categories: professional, sauce
servings: 60

1 ga brown sauce
1 ga brown stock

combine the sauce and stock in a large saucepot, over a moderate flame
heat to a boil, reduce heat, and simmer until reduced by half strain
through a chinois
cover to prevent skin formation
keep hot in a bain marie
or cool quickly in ice or a water bath and chill
serve hot or warm

-----