Want to make a yummy sauce tonight? Try this one... : )
2 cups brown veal stock
2 cups brown sauce
Sachet consisting of: 2 bay leaves, 1/4 teaspoon dried thyme, 1/2 teaspoon crushed black peppercorns, 6 parsley stems
COOKING MUSIC SELECTION: Neil Young - T-Bone
Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 20 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth. Best sauce over grilled steak with sautéed mushrooms or any red meat dish. You can also freeze this sauce in ice cube trays to use for future dinners.