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Demi-glacé is preferred when making brown sauce because it provides a rich, concentrated flavor that enhances the overall taste of the sauce. Its thick, glossy texture adds depth and a luxurious mouthfeel, making the sauce more appealing. Additionally, demi-glacé, made from equal parts brown stock and sauce espagnole, contributes complexity and umami, essential for a well-rounded brown sauce.

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4mo ago

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Why is a demi-glace preferred when making brown sauces?

A demi-glace is preferred in making brown sauces because it provides a rich, complex flavor and a velvety texture that enhances the overall dish. It is made by reducing equal parts of brown stock and sauce espagnole, which concentrates the flavors and adds depth. Additionally, its gelatin content helps to create a smooth mouthfeel and improves the sauce's ability to coat food. This makes demi-glace an essential component in achieving a well-balanced and sophisticated brown sauce.


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