Classic Demi-Glace Sauce
• Prep Time: 55 minutes • Yields: 2 cups
Make the herb sachet:
1. 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:
2. In a large heavy bottomed pot, combine the beef or veal stock and espagnole sauce.
3. Add the herb sachet. Bring to a boil over medium-high heat.
4. 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:
5. Remove the herb sachet. Set a fine mesh sieve lined with cheesecloth over a medium bowl and strain the sauce.
Season and storage:
6. 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.
7. Refrigerate for up to 5 days, or store in the freezer in small portions for up to 6 months.
8. Reheat in a small sauce pot, until sauce starts simmering, then pour over seared Duck Breast, Venison French Racks, Elk loin, or even a burger.