Demi-Glace

 Demi-glace is one of the classic French foundation sauces used as an accompaniment to savory dishes or as a part of another recipe.

Ingredients:

1 gallon Espagnole Sauce*, hot
1 gallon Brown Stock*, hot
1 Bouquet Garni*

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni over medium-high heat. Reduce heat to simmer as it begins to boil.  Simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally for fat and impurities. Salt and pepper to taste. Strain.