Step 1

Combine the espagnole sauce and veal stock together in a large pot that is at least 2 ½ gallons.

Step 2

On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.

Step 3

Simmer the pot over low to medium heat for 3 ½ to 4 hours or until the amount of liquid has reduced by ½ and all the way to ¾ for a more concentrated flavor.

Step 4

Come back every 45 minutes to skim and discard any impurities or fat that collects at the top.

Step 5

Strain the demi-glace completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.