Demi-glaze

Prepare all ingredients.

Bring the light brown veal stock to a boil .

Method 1: Bind it with the brown roux.

Method 2:It is possible to bind the brown stock using cornstarch (maïzena). For this, dissolve a bit of cornstarch into cold water and pour it into the boiling stock while whisking.

In both cases, reduce by half by skimming frequently.

Check consistancy and aspect on a white plate using a ladle.