Recently got into French sauce making and slightly confused about what exactly goes into Demi glacé, and what corners can be cut without too much quality loss when shooting for derivative sauces.
My Escoffier book has you making brown stock from bones and pork fat, then thickening with a roux, tomatoes and reduce down by half into an espagnol. Then reducing that down by half again with more stock to finally get a Demi glacé.
Other recipes just have you make stock, skip the roux and espagnole and just reduce it down, maybe with a few nicer cuts of meat added in along the way for a Demi.
To complicate things, some final sauce recipes like bordelaise call for Demi glacé, some for espagnole, and some for just brown stock base.
What’s the best / modern practice here? Can I just reduce down some brown stock till it taste nice and call it Demi glacé? Or are those recipes I’m finding just trash and the stock -> espagnole -> demi glacé Pokémon evolution the true way to go.
Hell, I even tried low sodium store bought beef stock with some powdered gelatin added to start with and my duck a l’orange sauce was pretty decent.
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from A place to become a better cook and share your culinary knowledge https://www.reddit.com/r/AskCulinary/comments/hzs2go/cheating_demi_glacé/
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