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‘half glaze’ sauce

pork chop with mushroom demi glace

A sauce demi-glace consists of equal parts sauce espagnole and brown stock (for beef and veal) or a white stock (for poultry), reduced to half the original volume, strained and finished with the addition of sherry or Madeira.

Sauces based on or using demi-glace include

sauce bordelaise

sauce Périgueux: with mushrooms and truffles

sauce poivrade: with diced vegetables and herbs

sauce robert

Sauces and condiments

Text © Dana Facaros

Image by Edward Russell