This is a very rich brown sauce that is very common in French cuisine that is used either as a base for other sauces or on its own.  Demi-glace itself is a derivative of an Espagnole (a roux thickened brown stock with the addition of a tomato product) and veal stock, where you combine equal parts veal stock and Espagnole, and reduce the stock by half.  This method yields a very high priced sauce that I use to serve with steaks and to help make a rich braise for beef or pork products.  Demi-glacee can be purchased at local butcher shops or Amazon.

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