Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Demi Glace - The Topic

hollis

By hollis
in Cooking

 Share

Recommended Posts

TheTInCook

TheTInCook

Posted
Posted

I'm looking at Escoffier's recipe for demi-glace (which I'll be using as a base for his Madeira sauce). He mentions finishing the sace with 'one-tenth of a quart of excellent sherry'. What kind of sherry would he be using? Or rather, what kind of sherry should I use? A fino is going to a very different outcome to, say, an oloroso.

I'm going to hedge my bets and say probably amontillado, and definitely not a fino or one its derivatives.

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...