Sauce demi-glace (Sauces) 1 litre Ingredients 150 g Glace de Veau 7 dl (# 24 fl oz) water 1.5 dl (# 5.3 fl oz) red wine 25 g dry roux Method Let the red wine reduce. Then add Glace de Veau and water. Bring to a boil again. Finally add the roux. How to serve This is a base for all meat sauces. Previous page | Print this recipe