Veal demi-glace

Veal demi-glace is the cornerstone of the classic kitchen and on its quality depends the success or otherwise of most restaurant-type meat sauces. The gelatinous aspect of the finished sauce is impossible without veal bones, so most sauces for meats such as lamb or venison will use this as a base flavouring and then the sauce will be customized with lamb or venison trimmings as needed. There are no short-cuts, so if you don’t fancy the work don’t make these sorts of sauces.