Name: Classic Demi-Glace Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 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) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Classic Demi-Glace Sauce

1. 1 sprig thyme -

2. 4 parsley stems -

3. 1 bay leaf -

4. 6 whole black peppercorns -

5. 2 cups unsalted beef or veal stock, preferably homemade -

6. 2 cups espagnole sauce -

7. 1 tablespoon dry sherry, or to taste (optional) -

How to cook deliciously - Classic Demi-Glace Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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. Did you love this recipe? Give us some stars below!