It is not as difficult as it might seem. Demi-glace has its roots in France, a country known for its sophisticated sauces. The recipe was first described in the 18th and 19th centuries by Marie ...

Two notable sauces in this category are gravy and demi-glace, though if you're just looking at these two sauces, you won't notice any huge difference. They're typically both rich and deep brown in ...