YIELDS 2 CUPS

A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole, which in turn is an enriched and slightly thickened brown veal stock.

1⁄4 lb. bacon, finely chopped
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
1⁄4 cup flour
2 tbsp. tomato paste
10 sprigs parsley
2 dried bay leaves
2 sprigs thyme
2 1⁄2 quarts Brown Veal Stock

1. Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes.

2. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts of the veal stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours.

3. Strain sauce and return to pan. Add remaining 2 cups of the veal stock and simmer over medium heat until sauce has reduced by half, about 2 1⁄2 hours, then strain. Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.