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the only time consuming thing about making a bechamel sauce is cooking out the starchiness which only take 15 minutes or so. and with a demi glace, best thing to do is make a veal stock and then reduce it down to a glace (de viande) and then freeze it into ice cube trays. that way you are only making it once in awhile and then when you want to make a dark sauce, pop out your frozen glace from the ice cube tray and add it to your reduced wine or gastrique or whatever.
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