Easy Demi-Glaze Sauce
Comments:	A classic of French cuisine, the basis for quite a few sauces, served as is along with roast beef and steaks. For this sauce, brown or Spanish sauce is needed.
Servings:	2 1/2 cups [625 mL]

Ingredients	Preparation
3 cups [750 mL] brown or Spanish sauce 5 cups [1.25 L] beef broth or consomme 2 tablespoons [30 mL] mushroom scraps 5 tablespoons [75 mL] Madeira wine	Pour brown or Spanish sauce and beef broth or consomme into a large casserole; add mushroom scraps. Bring mixture to a boil over medium heat. Lower heat and leave sauce to simmer slowly for 30 minutes, until reduced to 1/3rd of its volume. Stir in Madeira wine before straining sauce through a small sieve altready lined with cottoncheese cloth, into a sauceboat. Sauce is now ready to be used.