Demi-Glace

A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming. A quick version of this involves reducing brown veal stock to which has been added mirepoix, tomato paste, wine, and brown roux. The latter recipe saves time, but never reaches the intensity of flavor as does the former method.