First, place the herbs and spices into a small bag or a piece of muslin or cheesecloth tie shut with a piece of twine.
1/2 inch piece of rosemary, 3 sprigs of thyme, 2 whole bay leaf
Second, in a large pot place 2 tbsp of avocado oil.
2 1/2 tbsp + tsp avocado oil
Turn the stove on to medium and heat up the oil.
Once the oil is smoking add in the onions, carrots, garlic, and celery.
1/4 cup chopped onions, 1/4 cup chopped carrots, 1 large garlic clove cut in half, 1/4 cup chopped celery
Saute until the onions are translucent.
Next, add in the tapioca flour and allow it to stick to the vegetables.
2 tbsp tapioca flour
Cook for approximately 3 minutes.
Finally, whisk in 1 cup of bone broth.
3 cups homemade bone broth or store-bought or Elk Bone Broth
Toss in the bag of herbs and spices.
Next, bring the vegetables to a boil. Once a boil has been achieved reduce to simmering.
Cook approximately 25 minutes and volume is reduced by a 1/4.
Finally, remove the pan from the heat.
Next, remove the bag of herbs and spices.
Finally, place a bowl under a stainer and pour off the liquid.
Gently press the vegetables pressing all of the liquid out of them.
Finally, pour the liquid back into a pot toss the herb and spice bag back into the liquid.
Next, pour the remaining bone broth into the mixture.
3 cups homemade bone broth or store-bought or Elk Bone Broth
Bring the mixture to a boil.
Finally, reduce to a simmer.
Cook approximately 35 - 40 minutes or until reduced by half.
Lastly, remove the spice herb bag.
Use the demi glace as a glaze to meats or add other ingredients to it such as mushrooms.
In a separate pan over medium heat saute the mushrooms in the remaining avocado oil.
1/4 cup sliced sauted mushrooms
Once mushrooms are cooked add them to the Demi Glace.
Use demi glace to top meats.