[Montelago]

I use my remy as the liquid for my next batch of veal stock. I don't make espagnole too much any more. I have gone to mostly glace de veau for most of my sauces. I too like the clear nature of it.

I have used demi glace gold, but mostly for large banquets of 5,000 or more where scratch demi would just be too time consuming.

The fundamentals of mother sauces still frame most of the sauces I make now, but more and more I am using hybrid sauces. Beurre blancs from veloute bases and such. More for stability than anything else. Sometimes this is necessary when you don't have the labor available to do a la minute sauces. Most of my glace de veau is used to fortify reductions for Francese, Marsala, Anitra Selvatica and the like.