Sauce Demi Glace
|Espagnole sauce||250 Milliliter (1 Cup)|
|Bone stock||250 Milliliter (1 Cup)|
|Madeira||65 Milliliter (1/4 Cup)|
Put the sauce and stock into a saucepan and bring them to a boil.
Lower the heat and simmer, uncovered, for 30 minutes or until the liquid is reduced by half.
Pour in the wine and season to taste.
Strain the sauce.
The sauce is now ready to use.
If you are using it as a base for another sauce, leave out the seasoning.