Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Demi-Glace (sauce demi-glace)

Demi-glace from Erken 1914: brown sauce and brown broth are reduced hard to about 1 dl, kept warm in a water bath, and finished with sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 337 (falt i det fri)

Be the first to rate

About the dish

Erken's simple demi-glace from the sauce chapter: a heavily reduced base sauce used as a flavor base and to strengthen other brown sauces. The quantities are partly unclear in the original print.

How to make it

  1. 1

    Reduce

    Reduce the brown sauce and the broth together down to about 1 dl.

  2. 2

    Finish

    Set the pot in a water bath, add the sherry, and cover the sauce.

Changes from the original

Measures converted to modern units (l, dl). Some quantities were unclear in the print and have been interpreted from context. The method has been divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 337) → 1949 (korrekturlest, s. 373)~51% av teksten endretfjernetlagt til
½ l. Yi 1. brun saus ½ l. Yz 1. brun buljong ½ % del. sherry. Den brune saus og buljongen koker ind inn til 1 del.; gryten sættes settes i vandbad, tilsættes vannbad, tilsettes vinen. Sausen tildækkes. tildekkes.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is demi-glace (sauce demi-glace)?
It is a heavily reduced brown sauce. In Schønberg Erken's recipe from Stor kokebok (1914, p. 337), ½ liter of brown sauce and ½ liter of brown broth are reduced to just 1 deciliter and seasoned with ½ deciliter of sherry.
Why is the pot set in a water bath before the wine is added?
A water bath gives even, gentle heat so the concentrated sauce does not scorch or boil too hard after the sherry is added. The sauce is covered so it does not form a skin or reduce further.
How long does it take, and how much sauce do you get?
Figure on about an hour in all, mostly for the reduction. The end result is small in quantity — around 1.5 dl of strong sauce — meant as a flavorful accompaniment for about 4 servings of meat.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!