Demi-Glace
Recipe courtesy of Emeril Lagasse, 1998

Demi-glace (pronounced "demi-GLASS") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the four mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. Emeril's recipe below largely follows Escoffier's original recipe.

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, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or other strainer.

Makes 1 gallon