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DEMI-GLACE
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INGREDIENTS
- 2 oz. butter
- 2 onions, chopped
- 2 carrots, chopped
- 1 celery rib, chopped
- 3 TB flour
- 1 cup Beef stock
- 2 cups Veal stock
- 1 TB sugar
- 1 TB Tomato paste
- a couple pinches of salt
- a few grinds of fresh black pepper
- 2 cloves garlic, minced
- Bouquet garni (Thyme, parsley and Bay leaf wrapped in a leek leaf)
- 2 T. Cognac [or brandy]
- 2 T. Dry Marsala
DIRECTIONS
Sweat the carrots, onions and celery in the butter over low heat for 20 minutes.
Add the sugar and increase the flame to brown the vegetables. (I am resisting the use of the word caramelize, cause this is really a Malliard Reaction)
Sprinkle the flour over the vegetables and stir constantly for 3 minutes so the flour will brown.
Add the stocks, tomato paste, garlic, salt, pepper and the bouquet garni.
Stir until a boil in achieved, then reduce flame to low and simmer for 1 hour.
Strain through fine mesh into a clean bowl and stir in the Cognac and Marsala, if you will be using the sauce immediately.
You can freeze this if you do not need it all.
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