This is an important base sauce for much french cooking. This is something that if you store properly can last you for many, many meals to come.
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|Bouquet Garni; parsley, thyme and a bay-leaf|
|You can also use: burnet, thyme, chervil, rosemar|
|1 gallonEspagnole sauce; hot|
|1 gallonbrown stock; hot|
|1 gallonbrown stock; hot - see variations of brown sauce f|
|1 1/2 cupsbrown roux; roux is equal part fat (butter) and f|
|1/4 cupbacon fat; save that bacon fat from morning break|
|2 cupsonions; chopped|
|1 cupcarrots; chopped|
|1 cupcelery; chopped|
|black pepper; Freshly ground|
|1/2 cuptomato puree|
|bouquet garni; see above. Demi-Glace tastes the|
|1 BASIC BROWN STOCK|
|8 poundsveal marrow bones; sawed into 2-inch pieces|
|6 poundsbeef marrow bones; sawed into 2-inch pieces|
|1 (you may want to sub the 6 pounds of beef marrow|
|16 ouncestomato paste|
|4 cupsonions; chopped|
|2 cupscarrot; chopped|
|2 cupscelery; chopped|
|4 cupsdry red wine|
|Salt and pepper|
First create the three garni bouquets. Think which herbs would compliment a brows sauce most, the Espagnole Sauce. The bouquet for the Dami-Glace should probably just be parsley, thyme an bayleaf, have more fun with the bouquets for the Espagnole Saue and Brown Stock.
Second, we obviously need to start off making the Brown stock.
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush the bones with the tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni (i would leave the bay leaf out of this bouquet garni) and season with salt.
Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons - We will need both gallons later. One gallon for the Espagnole sauce and one gallon for the Demi-Glace final product.
We will want to let the Espagnole sauce cool a little bit first, give it 20 minutes or so.
Now we can create the Demi-Glace sauce:
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni(this bouquet should be your favorite whole spices. Basil is not a usual ingredient, but i recommend it highly), together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer. At this point, the sauce should have a rich, velvety flavor.
Chances are you will not use more than 2 cups of sauce for whatever you are making. It doesn't taste as good (better than mail order filth) but that doesn't mean you just spent all that time for nothing. Place in the fridge uncovered for 1-2 hours, then cover. You are able to place in containers and left in the freezer for being able to use whenever you like.
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