The demi-gace sauce is a generally dark color sauce made with homemade veal broth. It is cooked until it is reduced to almost half and serves as the basis for other sauces, as well as to give more flavor and color to meat dishes. Sami-glay they carry incorporated red wine to give it a darker color, but not all They carry, so we leave it to your choice. Learning how to make demi-gace is simple, but you have to take into account some essential steps that we tell you from recipes so that elabores is essential sauce from French cuisine. Lets go with the recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make demi-gace: |
| 30 grams of butter 2 tablespoons of olive oil 2 tablespoons of flour 800 milliliters of meat broth |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe of France |
Ingredients to make demi-gace:
1. Put the chopped butter and olive oil in a pot or saucepan. Heat over low heat until the butter is founded.
2. Incorporates the flour and mix well. Let cook over 7 minutes until the mixture obtains a roasted color.
Trick: Once the flour is roasted, you can add 75 ml of good quality red wine and let it evaporate two minutes.
3. Add the meat broth little by little while stirring with manual rods. Once it boils, lower the fire and let cook for 30 minutes stirring occasionally.
Trick: Use a preferably homemade meat broth.
4. The demi-gace sauce has to stay with a light and creamy consistency.
