Classic Demi-Glace Sauce

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.

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.

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

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 the recipe? Give us some stars and leave a comment below!