Classic Demi-Glace

Yield: 1 quart

Ingredients:

• 1 quart Brown Veal Stock
• 1 quart Brown Sauce

Sachet d’Epices:

• 1 teaspoon peppercorns
• 1 each bay Leaf
• 1/4 ounce parsley stems
• 1/2 teaspoon thyme, dried
• 1 teaspoon tarragon, dried

• 2 ounces Madeira Wine

Directions:

1. Combine Stock and Sauce, Reduce: Combine the stock and sauce in a saucepan over medium heat. 
2. Dépouille and Add Sachet d’Epices: Dépouille (skim) as needed and add the sachet d’epices.
3. Reduce by 1/2 Simmer until the mixture is reduced by half.
4. Add the Madeira Wine 
5. Strain and Serve: Strain and serve or chill in an ice bath and transfer to a storage container and refrigerate.
6. Monte au Beurre: If serving directly,  whisk in about 1 teaspoon of cold butter to 2 ounces of  the warm demi-glace.