How to Make Classic Demi-Glace Sauce

Ingredients:

• 0.5 tsp dried thyme
• 3-4 fresh parsley stalks
• 7-8 black peppercorns
• 2 cups brown sauce (espagnole sauce)
• 2 cups beef broth
• 1 bay leaf

Preparation:

1. Wrap the thyme, parsley stems, and peppercorns in a piece of cheesecloth. Tie it with kitchen string to form a small bag. Leave about 12 inches of string so you can tie the other end to one of the pan handles for easy removal.
2. In a heavy-bottomed saucepan, combine brown sauce and beef broth. Bring to a boil over medium-high heat, then reduce heat and simmer.
3. Add the spice bag, tying a string to the pan handle, and simmer for 45 minutes, or until the liquid has reduced by half. Remove the pan from the heat and remove the bag.
4. Carefully strain the demi-glace through a metal sieve lined with a piece of cheesecloth.
   
   Season with salt to taste and serve or use in other dishes.
   
   

   Culinary advice

   
   You can make demi-glace with chicken broth instead of beef. In fact, the original demi-glace, called demi-espagnole, was made using white broth (veal or chicken) instead of brown..