glaze melted in it (see Roux, Browning, and Glaze)
↝ Carrots, glazed, cooked
[Carrots]
Instructions (2)
Combine first stock with glaze melted in it, half and half of each.
Alternatively, reduce first stock by half to create glaze, then combine with remaining first stock.
Original Text
“Demi-glace” Sauce.
Is a sauce of first stock—if out of first stock use second stock—with glaze melted in it (see Roux, Browning, and Glaze), half and half of each; or first stock half reduced to glaze.