Veal demi glace recipe - need suggestions
Basic classic demi-glace explanation, courtesy of Wiki:
Old skool style FYI, with Espagnole (brown) sauce base (roux-thickened) and you really don't need to go through all that effort:
New skool, with nice photos, reduction only, no roux, as a base for pan-reduced or roux-thickened sauces or glace de viande:
See the Home Cooking Board Discussions, below, for more threads on this subject.
I personally use something akin to the blog recipe, reduce the stock by at least half, and prefer Madiera to red wine.