Balsamic Demi Glace

Yield: 
1 gal
Amount: 
1 gallon
1 gallon
6 oz.
Ingredient: 
Brown sauce (espagnole) See Gisslen pg. 187
Brown Stock See Gisslen pg. 166
Balsamic Reduction
Method: 
  1. Combine Stock and Brown Sauce in a pot and reduce by ½
  2. Add Balsamic reduction
  3. Strain through chinois and cool
Dish: 
Balsamic Demi Glace