Try one of the other five French Mother Sauces
If you’ve ever heard of one of the five French Mother Sauces, it was probably Demi-glace; cool to write, fun to say. After what we just went through with the unheard of Espagnole sauce, you’re probably thinking Demi-glace is for graduate studies.
Hate to disappoint you, it’s not. Demi-glace is so easy, it probably doesn’t even count, which I’m guessing is how the French got five Mother Sauces from six recipes.
To make demi-glace,
- Make either traditional Espagnole or vegetarian Espagnole
- Mix Espagnole with equal parts stock (same stock you used for the Espagnole)
- Reduce to one half.
- Serve
