I usually use Cream of Chicken instead of Potato

I usually find that this recipe needs more than an 1/8 tsp of pepper.

Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

This is a recipe of my own devising so many of the measurements aren’t exact – just to taste. But, once you learn what you like, it is delicious and much lighter than meat sauces.