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     title: demiglaze
categories: professional, sauce
  servings: 60

      1 ga brown sauce
      1 ga brown stock

combine the sauce and stock in a large saucepot, over a moderate flame
heat to a boil, reduce heat, and simmer until reduced by half strain
through a chinois 
cover to prevent skin formation 
keep hot in a bain marie 
or cool quickly in ice or a water bath and chill
serve hot or warm

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