Demi-glace sauce is a rich brown sauce often used by chefs. It is made from a reduction of clear stock and sauce espagnole – stock that has been thickened with a roux, diced vegetables and tomato purée – and is the basis for classic sauces such as Madeira, Diane and reform. As an easier alternative for home cooking, you could use a good-quality homemade beef stock that has been boiled and then reduced. Add a splash of Madeira or sherry for flavour.
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