Using Alternative Demi-Glace

For many years, the basic stocks used to prepare brown sauces have been based on veal and beef. This is partly because these meats were abundant (at least for the wealthy) when brown sauces were first being invented. These meats, especially veal, are relatively neutral in flavor and thus will not overwhelm a sauce’s flavor. Unfortunately, their cost has become prohibitive, necessitating a variety of compromises: the use of roux- and starch-thickened mother sauces, stocks prepared from bones alone, and the exclusive use of glace de viande for preparing brown sauces.