Master the Art of Making Demi-Glace

Gather the ingredients.

Place 1 bay leaf , 3 to 4 sprigs fresh thyme , 3 to 4 fresh parsley stems , and 7 to 8 whole black peppercorns in a square of cheesecloth. and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.

Tie the corners with a piece of kitchen twine to make a spice sachet. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.

Combine 2 cups brown sauce and 2 cups beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer.

Add the cheesecloth spice bundle, tying the string to the pot handle. Reduce the liquid until the total volume has reduced by half, about 45 minutes.

Remove pan from heat, retrieve and discard the sachet.

Carefully pour the demi-glace through a mesh strainer lined with a piece of cheesecloth.

Season to taste with kosher salt and freshly ground black pepper . Serve as is or use to make another sauce.​