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Diffstat (limited to 'content/demi-glace.md')
| -rw-r--r-- | content/demi-glace.md | 5 |
1 files changed, 1 insertions, 4 deletions
diff --git a/content/demi-glace.md b/content/demi-glace.md index 51cf1f1..40da16a 100644 --- a/content/demi-glace.md +++ b/content/demi-glace.md @@ -2,6 +2,7 @@ title: "Demi-glace" date: 2021-03-29 tags: ['sauce', 'basic', 'french'] +author: dan --- This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock. @@ -23,7 +24,3 @@ These are the basic proportions -- multiply as needed. I typically multiply by s 3. Deglaze with the broth 4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume 5. Freeze in ice cub trays - -## Contribution - -Dan - ETH `0xC86468549c180A296384aAC2F76c8F581691Bc1b` |