Escoffier's classic recipe for Sauce Demi-Glace, the ultimate of French beefy sauces
Course
Sauce
Cuisine
French
Prep Time1minute
Cook Time1hour30minutes
Total Time1hour31minutes
AuthorJohan Johansen
Ingredients
1literdark beef stock
1literSauce Espagnole
100mlfortified wineSherry, Madeira or Port
Salt to taste
Bouquet garni:
1leek leaf
5sprigs of thyme
5sprigs of parsley
1bay leaf
Instructions
In a suitable pot, mix beef stock and Sauce Espagnole then add bouquet garni.
Bring mixture to a boil over high heat, then back the heat down to medium.
Reduce mixture skimming as needed until reduced to about 900 ml or just under half.
Add fortified wine, stir to combine and allow to come back to a simmer.
Taste for seasoning and add salt as needed.
Remove bouquet garni and strain sauce through a finely meshed sieve before serving.
Recipe Notes
You can use any type of fortified wine, you desire. Sherry is traditional according to Escoffier, but Madeira is popular as well and Port certainly works, too.
Note on authenticity: To be truly authentic veal bones MUST be used for the dark stock. Can't find veal bones? Go ahead and use beef.