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Demi-glace being reduced. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).
The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
The 1907 English edition of Le guide culinaire, A Guide to Modern Cookery, listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel, and tomate. [62]
Glace de viande is stock, usually made from veal, that is highly concentrated by reduction. Ham stock, common in Cajun cooking, is made from ham hocks. Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. Prawn stock is made from boiling prawn shells.
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Joe q 5150 08:46, 21 April 2018 (UTC) the espagnole is the mother sauce. it is made of brown stock. the demi-glace is the secondary sauce. after reducing the mother sauce, the espagnole in this case, you add the brown stock to the mother sauce. reduce the mixture by 1/2. "demi" means half, therefore it is half sauce. the reduction add flavor ...
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