This basic recipe is explained by Thierry Daraize, a member of the Chambre Syndicale de la Haute Cuisine française

The secret, he says, is in reducing the liquid. It takes time, but it's the soul of the sauce.

Recipes talk about both glace (glaze) and demiglace or demi-glaze. They are the same thing: the only difference is in the degree of reduction. Both are liquids reduced to a very concentrated juice, but as the name suggests, demiglace undergoes a shorter reduction time.

The principle is the same for both beef and game demiglace. The bones and trimmings from the meat vary the flavor. For a glaze, veal bones and trimmings are usually used.

You can double or triple the recipe and place it into small containers. It's an extraordinary base for many sauces, so it's always handy to have some in the freezer.

When necessary at the last minute, you can buy it in a container or packet, but the quality is never the same as one you'd make yourself.

1. Brown the beef or game bones and trimmings in a very hot oven;
2. add the tomato paste, honey, carrots, onions and bouquet garni;
3. add the water and red wine;
4. simmer over medium heat for 4-5 hours;
5. degrease carefully and strain.