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Luke Smith
2022-04-15 13:45:10 -04:00
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title: "Demi-glace"
date: 2021-03-29
tags: ['sauce', 'basic', 'french']
author: dan
---
This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
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3. Deglaze with the broth
4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
5. Freeze in ice cub trays
## Contribution
Dan - ETH `0xC86468549c180A296384aAC2F76c8F581691Bc1b`