SAUCE DEMI-GLACE
About 4 ½ cups
A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other sauces.
Combine in a large heavy saucepan or Dutch oven over medium heat:
- 4 cups Sauce Espagnole
- 4 cups Brown Beef Stock or Brown Poultry Stock
- ½ cup chopped mushrooms
Bring to a simmer, then reduce the heat slightly and simmer gently, uncovered, skimming often to remove fat and scum, until reduced by half, 2 to 2 ½ hours.
Strain through a fine-mesh sieve into a clean saucepan. Stir in over very low heat:
- ½ cup dry port, Madeira, or dry sherry
- Salt and black pepper to taste
If desired, just before serving, whisk in, small pieces at a time:
- (2 to 4 tablespoons unsalted butter, softened)