Demi Glaze

5 cups beef stock
1 tsp SIDS HOT WORCESTER SAUCE
½ cup chopped onions
¼ cup chopped celery
¼ cup chopped carrots
2 tbsp clarified butter
¼ cup flour
1 bay leaf
1 tsp dried thyme
6-8 fresh parsley stems
8-10 whole peppercorns
SIDS SALT & PEPPER to taste

Place the bay leaf, thyme, parsley stems and peppercorns onto a square of cheesecloth and tie it up into a bundle with cooking twine.
Heat the butter in a heavy-bottomed pot then add the chopped onions, celery and carrots. Sauté for a couple of minutes, until the onion is partially translucent. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned. Whisk in SIDS HOT WORCESTER SAUCE and 3 cups of the beef stock.
Bring to a boil over medium-high heat, then lower heat to a simmer, add the spice bundle and reduce for about 20 minutes until the total volume has reduced by about one-third.
Remove pan from heat and retrieve the spice bundle. (and set it aside) Carefully pour the sauce, through a wire mesh strainer lined with a piece of cheesecloth.
Return it to the pan and stir in the remaining two cups of stock and return the spice bundle to the pot. Bring back to a boil and then simmer for about 50 minutes until the sauce has reduced by half.
Discard the spice bundle. Strain the sauce through a fresh piece of cheesecloth. Season to taste with SIDS SALT & PEPPER. (But if you're using the demi-glace to make another sauce, season at the very end)
Demi-glace will keep in the fridge for a couple of weeks and in the freezer for months.