Demi Glace / Brown Sauce
1. Roast the bones, trimmings and bacon or ham in the oven at 350°F for ~30 minutes.
2. Fry the mirepoix and the tomato paste in a pan, then deglaze with some of the wine.
3. Place the bones into a large pot. Deglaze the roasting tray with the rest of the wine and all of the stock. Add to the pot, along with the mirepoix mixture and water and bring to the boil.
4. Simmer for 4-8 hours. Skim to remove any fat and impurities.
5. Add the remaining wine at the end of the cooking process and cook the sauce for another 30 minutes.
6. Thicken with diluted cornstarch to the required consistency.
7. Strain and label, then store appropriately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 64 | ||
Calories from Fat: 22 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 62.7mg | 2 % | |
Potassium 271mg | 7 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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