Comments on: Sauce Demi-Glace Recipe: How To Make The Ultimate Classic French Sauce

By: Jacob Søndergaard

Jacob Søndergaard — Sun, 05 Mar 2017 17:09:08 +0000

In reply to Johan. Heh cool that your Wordpress sees my comment as spam - didn't swear or anything naughty 😁

By: Johan

Johan — Sun, 05 Mar 2017 15:43:11 +0000

In reply to Jacob Søndergaard. Damn, dude, your comment got spammed for some reasons :( Sorry about that! Anyways, so happy that you made it all the way through your quest and already have ideas for improvements. Way to go, my friend!

By: Jacob Søndergaard

Jacob Søndergaard — Sun, 26 Feb 2017 18:50:28 +0000

Finally finished my first demi glaze – and I must say that it sure is some powerful liquid gold that you end up with 🙂
And the Sherry does really give the sauce something special – love it!

Although I think I will make a more intense beef stock next time – more and better bones than those I used for this round. It’s gonna be awesome.

Again thx for sharing your knowledge.

By: Johan

Johan — Fri, 03 Feb 2017 10:36:47 +0000

In reply to Jacob Søndergaard.

Escoffier is (well, was) THE MAN!

Ah, not to worry, the smaller the volume the more intense the flavor. 700 ml should still last you quite a while 🙂

By: Jacob Søndergaard

Jacob Søndergaard — Fri, 03 Feb 2017 09:07:27 +0000

In reply to Johan.

Heh yeah I have started to read up on Escoffier. His writing is so badass – he is so… “don’t use defective or scanty gods” – he was totally above us all. Not that I use defective or scanty gods – but what a badass comment.

I think I will go with the semi-dry Sherry – and see how it goes. And what the hell if it needs sweetening then I can just get some port in the pot.

Sadly though I didn’t manage to get 3 liters of stock as you recipes needed – so my final demi-glace might only be a wobbling 700ml. *sad face*. But I hope it will be awesome.