Cookbook:Demi-glace

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Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.

• 3 cups sauce espagnole
• 4 cups brown stock
• ¼ cup Madeira or sherry

1. Mix the sauce espagnole and the brown stock together in a heavy pot.
2. Set over low heat and reduce by two-thirds.
3. Remove from the heat and add the Madeira or sherry.