A thick, rich brown sauce from which the liquid has been partially evaporated. Demi glace is made by combining brown stock (usually veal), Espagnole sauce, and bouquet garni. It is reduced over time and served as a glaze on a variety of meats. It can be stored in the freezer and reconstituted back into a sauce when needed.
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RT @hqzinefest: We are excited to announce the 1st Annual Heartland Queer Zine Fest will take place virtually this March! We will be focus…
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