Ingredients
1 bay leaf
3 to 4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
2 cups brown sauce (Espagnole sauce)
2 cups beef stock
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
1
Gather the ingredients.
2
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.
3
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.
4
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.
5
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.
6
Remove pan from heat, retrieve and discard the sachet.
7
Carefully pour the demi-glace through a mesh strainer lined with a piece of cheesecloth.
8
Season to taste with kosher salt and freshly ground black pepper. Serve as is or use to make another sauce.