Special Feature



by Chef John Folse

Prep Time: 1 hour
Makes: 1 quart


Demi-glace is an essential sauce in classical cuisine. I have incorporated this sauce into most of the dishes created at Lafitte's Landing Restaurant.


  • 2 quarts beef, veal or game stock
  • 1/2 cup white roux
  • 1 ounce tomato sauce


Equally divide the stock into two heavy bottom sauce pans and bring to a low boil. Using a wire whisk, add one half cup white roux into one of the saucepans, stirring constantly as mixture thickens. Into the thickened mixture, blend tomato sauce. What you have just created is known in classical cooking as an espagnole sauce. If this sauce is not full-flavored, you may wish to add a mirepoix or bouquet garni. Continue simmering while skimming all impurities that rise to the surface. As the espagnole sauce reduces, replace the volume with the stock from the second pot until all has been incorporated. Strain through cheese cloth or fine strainer. You may wish to add an extra ounce of sherry or brandy for increased flavor.


Copyright 1994, Chef John D. Folse, CEC, AAC. All rights reserved. From his book "Plantation Celebrations." Photographs by Ron Manville of YUM, Inc. Reprinted with permission.


Guide to Louisiana and Creole Cuisine


Index of January 1997 electronic Gourmet Guide


Modified March 2007

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