Sauce Demi-Glace: The Classic French Sauce

Step 1

In a suitable pot, mix beef stock and Sauce Espagnole then add bouquet garni.

Step 2

Bring mixture to a boil over high heat, then back the heat down to medium.

Step 3

Reduce mixture skimming as needed until reduced to about 900 ml or just under half.

Step 4

Add fortified wine, stir to combine and allow to come back to a simmer.

Step 5

Taste for seasoning and add salt as needed.

Step 6

Remove bouquet garni and strain sauce through a finely meshed sieve before serving.