Sauce
by CookWhatHK0 saved
Demi Glace simmers Espagnole sauce and beef stock with a herb sachet of thyme, peppercorns, parsley, and bay until reduced by half, then strained.
Put the sachet d'épices (which can be herbs tied in cheesecloth or contained in an individual pasta cooker) in a pot. Add the Espagnole sauce and beef stock to the pot.
將香料包（即以芝士布包住嘅香草束，或放喺意粉煮袋入面）放入鍋中，加入西班牙醬汁同牛肉高湯。
Bring this mixture to a boil, then reduce the heat to a simmer. Continue to simmer until the liquid has reduced by about half.
煮至滾後轉細火，慢煮至減少至大約一半份量。
You have now created a rich and delicious sauce! Remove the sachet d'épices, then strain the sauce through a sieve. Serve and enjoy! Please note: when the sauce cools and is refrigerated, it will solidify.
你已經做好咗一款濃郁美味嘅醬汁啦。取走香料包，再用篩網過濾。希望你鍾意！提示一下，冷卻後放入雪櫃佢會凝固㗎。
