Demi-Glace - Emeril

Recipe Ingredients

1		Espagnole sauce - hot
1		Brown stock - hot
1		Bouquet garni

Recipe Instructions

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer.

Until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

Yield: 1 gallon

Source:
Emeril TV Show

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