Escoffier once described Demi-Glace as sauce Espagnole “taken to the extreme limit of perfection.” We end up with a beautifully balanced Demi-Glace that can be easily converted into hundreds of petite, derivative or compound sauces.
![Steak with Asparagus photo](https://www.provimifoods.com/wp-content/uploads/sites/8/2015/05/steak-with-asparagus-1200x323.jpg)
Escoffier once described Demi-Glace as sauce Espagnole “taken to the extreme limit of perfection.” We end up with a beautifully balanced Demi-Glace that can be easily converted into hundreds of petite, derivative or compound sauces.