Demi-glace
Demi-glace is a dark, glossy French sauce made by reducing sauce espagnole and brown stock until only a third of the liquid remains. That long, slow reduction concentrates the meaty flavor and gives the sauce a body that coats the back of a spoon. A splash of Madeira or sherry stirred in off the heat adds a sweet, nutty finish. Spoon it over roast beef, steak or game.
Instructions
Pour the sauce espagnole and the brown stock into a heavy pot and stir them together until evenly combined.
Set the pot over low heat and let the mixture reduce slowly until it has cooked down by two-thirds. Keep the heat gentle so the sauce thickens without scorching on the bottom.
Take the pot off the heat and stir in the Madeira or sherry. Serve the sauce while it is still warm.
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