I finally completed the podcasts through the mother sauce series and I have a little bit of confusion about demi glace. Chef Jacob mentioned you can reduce your veal stock to over 50% to produce a demi glace. However, in the Espagnole episode he revealed a true demi glace is 50% Espagole, and 50% veal stock. I understand the concept of reenforcing the flavors, so I'm trying to figure out if it's important to go through the veal stock > espagnole > demi galce process or can you get the same basic result from reducing your veal stock down to a demi glace consistency.
Thanks,
Lance