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[quote=Anonymous][quote=Anonymous]demi-glace (made from veal bones) is a lot of work - a solid 1 or 2 days of cooking and reducing. You can buy it a many markets in the sauce sections in the form of a hockey puck that can be rehydrated. Personally, I use chicken stock which is much easier to make.[/quote] One Christmas I made it, to go with whatever roast I was making. I was home from college at my moms. I literally cooked all day and the meal was just about done. The Demi glaze was straining into a out in the sink. My mother was doing the dishes and trying to clean up a little before dinner. She washed it down the drain.........I almost murdered her lol[/quote]
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