What is demi glace and how is it made?

Answer 1

it is allowing meat pan juices to evaporate while being heated and the resulting thick consistency sauce is called demi glace. Very intense flavor.

Answer 2

demi glace is basiclly you taking a brown sauce and brown stock that has been reduced by half.to make a brown sauce this is the following:recipe
1c diced onions
1/2c diced celery (these 3 vegetables makes up the mirepoix)
1/2c diced carrots
1/2 stick butter
1/2c flour
6c beef stock
1/2c tomato puree
you also gonna need cheese cloth to make a sachet.
for the sachet:(place these spices in the cloth,and tie with butchers twine)
1/2 bay leaf
1/8t thyme
3-4 parsley stems
INSTRUCTIONS:
saute the mirepoix in butter until well browned.add the flour and stir to make a roux.continue to cook until roux is brown.(a roux is an thickening agent for sauces,which is made out of fat and flour)gradually stir in beef stock and tomato puree,stirring until mixture comes to a boil.lower heat to simmer and skim off the surface.(skim means to remove foamy solids that rise to the top of mostly anything that boils)add the sachet and let simmer for about 2hrs,until sauce is reduced to half gallon.or by half.skim as often as necessary.strain threw china cap lined with cheesecloth,press all liquid from vegetables to get all its flavor.cover or spread with melted butter on surface to keep skin from forming,let cool off completely and refrigerate.For the Demi glace:
you would take half of the brown sauce you just made and half beef stock,and reduce it by half and there you go.