Au Jus from Morton’s The Steakhouse

makes one cup
Ingredients
1 1/4 c water
1 c reconstituted store-bought veal demi-glace
2 1/2 tsp commercial beef base
1 1/4 tsp commercial chicken base
1/2 tsp whole black peppercorns
1/8 tsp garlic powder
1/8 tsp dried thyme
1 bay leaf
Pinch of freshly ground white pepper
Method

In a medium saucepan, combine water with demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and white pepper. Whisk well. Bring to a boil over medium-high heat. Cook at a boil, uncovered, whisking occasionally, for about 25 minutes or until glossy and smooth. Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
To serve: Use right away or transfer to a lidded container and refrigerate for up to 3 days. Serve with a porterhouse steak.
Morton’s The Steakhouse is located at 1200 Brickell Avenue.