demi glace sauce
Demi-Glace Sauce Recipe
Demi-glace sauce was invented by culinary legend Auguste Escoffier, and is a classical French sauce which is widely being integrated into different culinary practices all over the world.
- Espagnole Sauce: Espagnole is one of the primary cooking sauces of the French cuisine. It forms the basis for many French dishes and other types of French sauces. The recipe for preparing it is also included in the following paragraphs.
- Brown Stock: Brown stock is basically thick and concentrated flavored water. Brown stock that is used for the preparation of Demi-glace mix, is usually made from veal or beef. Wine and mushrooms are also used to make the stock in some variants. Brown stock is also used to make meat-based soups.
- Espagnole Sauce, ½ pint
- Jellied Brown Stock, ¼ pint
- Carrot, 1
- Onion, 1
- Green Streaky Bacon, 2 oz.
- Butter, 2 tbsp.
- Plain Flour, 3 tbsp.
- Brown Stock, ¾ pint
- Bouquet Garni
- Tomato Paste, 2 tbsp.
- Salt and Black Pepper, as per taste
- In order to make the espagnole, first peel and dice the onion and carrot. Next, remove the rind and gristle of the bacon, and chop the remaining portion.
- After you are done with the cutting, melt the entire butter in a pan, and cook the vegetables and bacon for a time span of about 10 minutes or till the mixture becomes brown.
- Next, put in the flour and keep on stirring the roux till it becomes brown.
- Put in half the stock and stir the mixture till it becomes thick.
- Next, add the bouquet garni and let the mixture simmer for 30 minutes.
- Add the remaining stock and tomato paste and cook for another 30 minutes.
- After the mixture has cooled down, strain and adjust the seasoning. Your espagnole sauce is ready.
- Add ¼ pint of stock to the freshly prepared espagnole.
- Boil the mixture till the two sauces merge together and become thick. Let it cool down before you use it to prepare anything.
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