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Demi and Demi-glace is really just a reduction of a “meat stock” this means that if you are wanting to make a sauce from it you are simply reducing the stock until it coats the back of a spoon. This is only ever really done with veal or beef stock because of the flavor that it can provide. You can also do this with pork stock but it doesn’t work out as well. This is very simple to do but remember when you reduce a stock you are concentrating it’s flavor so DO NOT SALT UNTIL THE END!!!! REDUCE VERY SLOWLY FOR THE BEST RESULTS.

128 oz Batch Size
128 Portion per Batch
Unit Ingredients
256 oz Stock

reduce over low heat (just below a simmer) until it coats the back of a spoon. TIP: dip a spoon in the demi and then run your finger across the back of spoon and if the demi holds the line then it is ready.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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