Demi-glace is traditionally made using which two components?

Demi-glace is traditionally made using which two components?

• A. Bechamel and fish stock
• B. Espagnole sauce and brown stock, reduced to a glaze
• C. Tomato sauce and white stock
• D. Hollandaise and herb stock

Answer: (B)

Demi-glace is built by combining Espagnole (brown sauce) with brown stock and then reducing the mixture to a glaze. Espagnole provides a rich, tomato-tortured base thickened with a brown roux, while the brown stock supplies extra body and depth. Simmering and reducing concentrate the flavors and the gelatin in the stock, yielding a glossy, velvety sauce that clings to the back of a spoon. This traditional method creates a highly versatile master sauce used as a foundation for many other sauces. The other options mix sauces or stocks that don’t produce the same deep, concentrated brown flavor and texture that define demi-glace.

Demi-glace is built by combining Espagnole (brown sauce) with brown stock and then reducing the mixture to a glaze. Espagnole provides a rich, tomato-tortured base thickened with a brown roux, while the brown stock supplies extra body and depth. Simmering and reducing concentrate the flavors and the gelatin in the stock, yielding a glossy, velvety sauce that clings to the back of a spoon. This traditional method creates a highly versatile master sauce used as a foundation for many other sauces. The other options mix sauces or stocks that don’t produce the same deep, concentrated brown flavor and texture that define demi-glace.