Brown Sauce to Demi-Glace

Demi-glace is derived from the French traditional Brown Sauce called espagnole. Espagnole is traditionally not used as such; it is normally made into demi-glace to create its daughter sauces. Here is an earlier post using demi-glace in a sauce.

Creating demi-glace can be expensive and time consuming. We sometimes use what is called a "jus lié" in its place. It is simply brown stock thickened with starch (such as arrow root) or reduced to the correct thickness. Jus lié lacks the depth and body achieved by the traditional demi-glace however in modern American cooking reductions (as opposed to sauces thickened with starches) are often more popular.

To make 1 pint of espagnole you will need:

2 oz Brown Roux
~1.5 pt Brown Stock
1C Mirepoix
~1 tsp Tomato Pincé

1. Create the roux, add the mirepoix towards the end to caramelize.
   
2. Add pincé, then wisk in the brown stock.
3. Bring to simmer and reduce until nappé. If need be add stock to thin.
   

To make demi-glace:

one part espagnole
one part brown stock

1. Combine ingredients.
2. Reduce by half.