Demi-glace sauce

Ingredients

• 1 L brown stock (veal or beef)
• 1 L Spanish sauce (see recipe above)
• 60 ml (1/4 cup) red wine (optional)
• Salt and pepper to taste

Preparation

1. Combine brown stock and Spanish sauce in a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer gently for about 1 to 2 hours, until sauce is reduced by half and reaches a smooth consistency. If desired, add red wine halfway through cooking for a richer taste.
2. Season with salt and pepper to taste. Strain the sauce through a fine sieve before serving to obtain a smooth texture.
3. The demi-glace is ideal with roast meats, steaks or simmered dishes!