More Great Recipes: Condiment, Sauce | Savory Sauce

Demi-glace


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

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



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.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11136 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart