Demi-glace is a very rich flavoursome brown sauce which can be used on its own or as a base for other sauces such as Sauce Madeira and Sauce Diane (video coming soon!).
Ingredients
Directions
- 1
In a large pan add your beef stock, your sauce espagnole and your bouquet garni. Bring to the boil and then turn heat down to medium.
- 2
Reduce the mixture by half, skimming the sauce regularly to remove the skin that forms on the top. The reduction takes approx 30-40 minutes.
- 3
Once the mixture is reduced by just over half, stir in the fortified wine, return to the boil and simmer for a further 20 minutes.
- 4
Remove the bouquet garni and check for seasoning. Pass the sauce through a fine sieve before serving.
