Brown Chaud - Froid Sauce

500 MILLILITRES

Ingredients

Demi-glace                                                               500 ml

Leaf gelatine                                                            25 g

Method

  1. Soak the gelatine in cold water.
  2. Bring the demi-glace to the boil, adjust the seasoning.
  3. Remove it from the heat and add the gelatine ensuring it dissolves completely then strain the sauce through a muslin cloth.

Notes:

  1. If powdered gelatine is used, increase the amount by 15 g
  2. This sauce is used to glaze meat and poultry for cold buffets.

 

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