I found a recipe which required a demi-glace sauce, and so for advice I asked one of the best sauce-making chefs in town for any tips he had. Most of his advice was about preparing an elaborate and expensive veal-bone broth from scratch, that would take 3 hours roasting veal bones, 18 hours of cooking them into stock, and which would be used to then form the demi-glace.
While happy for the advice, the truth was there was pretty much no way I was going to do that at home. Instead, I devised this following recipe. It is actually very similar in taste to the fancy restaurant recipe that takes days to make, but much easier and much better suited to single-servings.
3 c beef stock
1 c mirepoix (chopped onions, celery and carrots)
3 bay leaves
2 tbs liquid aminos
1/4 c plus 1 tbs Mijiu or Sake
1/2 package (approx 1/4 c) fresh parsley
1/4 c sliced onions
1/2 tsp sugar
1 tbs butter
1 tbs flour
Combine broth ingredients in a crock-pot or on a stove over low heat, and let cook, covered, for about 7 hours. Strain.
In a saucepan, prepare a roux by melting the butter, then whisking in the flour till it starts to thicken. Pour in the strained broth and whisk well to combine.
Let the roux mixture simmer over low heat till reduced to 1 cup. Skim off an foam or skin as needed. When reduced to 1 cup, this is the finished sauce.