STATIONS/PRODUCTION/DEMI-GLACE

Demi-Glace

● Production3 COMPONENTS240MIN EXECUTION

⚠ ALLERGEN ALERT — 1 PRESENT

Sulfites

COMPONENTS — 3

Beef Stock

1 gallon

Espagnole Sauce

1 gallon

Red Wine

8 oz

EXECUTION SEQUENCE — 5 STEPS

01

Combine equal parts beef stock and espagnole

02

Add red wine

03

Simmer and reduce by half, skimming constantly

04

Strain through fine chinois

05

Cool and portion for service, or hold at 165°F

THERMAL SPECS

reduceby half

hold temp165°F

TRAINING

Target Execution

240:00