Demi-glace sauce is a rich and velvety sauce that is renowned for its depth of flavor and versatility in culinary applications. Originating from French cuisine, it is a reduction sauce that combines a brown stock, typically made from beef or veal bones, with a brown sauce called Espagnole sauce.
The process of making demi-glace sauce involves simmering the mixture of brown stock and Espagnole sauce over low heat for an extended period. This slow reduction allows the flavors to intensify and develop, resulting in a sauce that is deeply flavorful and complex.
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