<p>Sauce demi glace ili krepki umak spada među osnovne umake Internacionalne kuhinje. Vezano na tamni temeljac i španjolski umak dobiva se krepki umak ili demi glace sauce.</p>
<p> ;</p>
<table>
<tbody>
<tr>
<td colspan="2" width="130"><b>Za krepki umak:</b></td>
<td width="132"></td>
<td width="66"></td>
<td width="85"></td>
</tr>
<tr>
<td width="54">1.</p>
<p>2.</td>
<td colspan="2" width="208"><a href="https://majstorkuharslasticar.com/fond-de-veau-sauce-tamni-temeljac/">Tamni temeljac</a></p>
<p><a href="https://majstorkuharslasticar.com/sauce-espagnole-tamni-spanjolski-umak/">Španjolski umak</a></td>
<td width="66">ml</p>
<p>ml</td>
<td width="85">5000</p>
<p>5000</td>
</tr>
</tbody>
</table>
<p> ;</p>
<h2><strong>Priprema:</strong></h2>
<h6><b>Za krepki umak:</b></h6>
<p>U prikladnu posudu dodamo umake i lagano kuhamo dok ne reduciraju do 50% količine. Redukcijom tog umaka dobili smo krepki umak ili demi glace. Umak procjedimo kroz fino cjedilo . Procjeđeni umak poprskam reduciranim maslacem da se ne stvori kora na umaku. Umak koristimo za završavanje pirjanih tamnih jela te za prigotovljavanje raznih umaka, koje dodajemo u jela po naruđbi.</p>
<p> ;</p>
<p>13.2.2018 by Stjepan Hornung</p>
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