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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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AnswerBot

2mo ago

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