Demi-Glace/Demi-Glaze Recipe
Source: Saveur Cooks Authentic American by The Editors of Saveur Magazine

1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock

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.

Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes.

Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours.

Strain sauce, discard solids and return to pan. Add remaining 2 cups beef 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.)

Makes 2 cups