Demi-Glace & Borderlaise Sauce

Last weekend I had the chance to learn about making demi-glace, which forms the basis of many classic French sauces. Saveur magazine published an article by James Peterson about demi-glace (I've written of Peterson's books before).

Demi-glace is essentially a veal stock reduced to the point where it's a rich, concentrated syrup. Lacking time, I short-cutted the recipe and substituted 2 lbs. of beef knucklebones for the veal bones. I did my version in under two hours but it still tasted great when I included it in this awesome version of Bordelaise sauce found in the same Saveur article as the one noted above.

In another sauce I tried from that magazine (Charcutiere), demi-glace was called for but I had to substitute reduced beef broth and it worked out pretty well.

Demi-glace and your average stock are great to save and have around to add depth to gravies, sauces, and even something like chili!