Demi Glaze
42
1 Portion
| 1 | Brown Veal stock | 500 ml |
| 2 | Espagnole | 500 ml |
| 3 | Bay leaf | 1 |
| 4 | Thyme fresh | 2 sprigs |
| 5 | Parsley stalks | 4 |
| 6 | Peppercorns black | 80 |
Prepare bouquet garni with herbs and peppercorns
Combine stock and espagnole in saucepan and bring to the boil, add bouquet garni
Reduce liquid by half and gently pour liquid through a cloth or strainer.