What do equal parts brown stock and Espagnole combined and reduced by half become? When is a liaison added to a sauce?
Understand the Problem
The questions are asking about culinary techniques and terms related to sauces and gastronomy. The first question focuses on the combination of brown stock and Espagnole, while the second inquires about the timing of adding a liaison to sauces.
Answer
b. Demi glace; b. At the end of the cooking process.
The final answer is b. Demi glace and b. At the end of the cooking process.
Answer for screen readers
The final answer is b. Demi glace and b. At the end of the cooking process.
More Information
Demi-glace is a rich sauce made from a mixture of Espagnole sauce and brown stock, reduced by half. A liaison is a mixture used to thicken sauces and is typically added at the end of cooking to prevent breaking the sauce.
Tips
A common mistake is confusing demi-glace with other similar sauces like Glace de viande, so remember it's about reduction and consistency.
Sources
- Get Sauced: Five Mothers and Others – Nutrition and Food Safety - uwyoextension.org
- Sauce Espagnole and Demi-glace (Basic brown sauces) - whiskblog.com
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