Finally nailed a proper demi-glace after a full weekend of work

I thought reducing a classic veal stock would take maybe six hours, but it needed a solid 48 with constant skimming to get the right depth and shine. Anyone else have a sauce that just refused to cooperate for way too long?

3 comments

3 Comments

riley_west1mo ago

My bolognese took THREE DAYS once

mark_thomas1mo agoMost Upvoted

Everything good takes way longer than it should.

hugo_schmidt19d ago

48 hours for a sauce seems a bit much for just dinner.