Classic Demi-Glace Sauce

• portions: 8 servings
• temps total: 55 minutes

Ingrédients

1 sprig thyme

4 parsley stems

1 bay leaf

6 whole black peppercorns

2 cups unsalted beef or veal stock, preferably homemade

2 cups espagnole sauce

1 tablespoon dry sherry, or to taste (optional)

Instructions

Make the herb sachet: Place the thyme, parsley stems, bay leaf, and peppercorns in the middle of a 6-inch square of cheesecloth. Gather the edges to form a pouch. Tie with a piece of string.

Reduce the stock and sauce: In a large heavy bottomed pot, combine the beef or veal stock and espagnole sauce. Add the herb sachet. Bring to a boil over medium-high heat. Adjust the heat to a simmer, and cook uncovered for 45 to 50 minutes, or until the sauce has been reduced by half. In the end you should have about 2 cups of sauce.

Strain the sauce: Remove the herb sachet. Set a fine mesh sieve lined with cheesecloth over a medium bowl and strain the sauce

Season and storage: If using as is, season with salt to taste and add dry sherry. If using it to make another sauce, do not add the salt. Refrigerate for up to 5 days, or store in the freezer in small portions for up to 6 months.

Nutrition

• Calories: 56 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Cholestérol: 8 mg
• Sodium: 243 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 3 g