French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. See the recipe for Brown Veal Stock ». Mary Ellen Bartley

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.

Yield: makes 2 Cups


  • 14 lb. bacon, finely chopped
  • 1 yellow onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 14 cup flour
  • 2 tbsp. tomato paste
  • 10 sprigs parsley
  • 2 dried bay leaves
  • 2 sprigs thyme
  • 2 12 qt. <a href=””>Brown/ Veal Stock</a>


  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.