Demi-glace, known more commonly in America as a "demi glaze", is a French brown sauce commonly used as a base for other sauces, such as the red wine reduction sauce noted here.
I am a retired chef who is now a stay at home mom for a bit. I was planning a romantic dinner for my husband and I of marrow, roasted shrooms and skirt steak. I wanted to pair it with a beefy reduction, probably red wine reduction. Being that I live in a more small town, deep in a woodsy type neighborhood, it's very hard to find demi, so I decided to use this recipe and make it from scratch. The smells that filled my house as the bones and shanks cooked reminded me of one of my favorite upscale restaurants I worked in as a grill cook. It was wonderful. It is now the second day of the process and my demi is complete. It came out just as I hoped and boasts rich flavors. I love it! Thank you! I would post pics, but the site is saying they are too large. Believe me, it's amazing!
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