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| Demi Glace Sauce ~ Classic French Demi Glace Sauce ~ Always stir, never whip. This is a base for many other sauces and dishes. 4 cups Brown Sauce ( below ) 4 cups beef stock ( flavor stock with mushroom trimmings ) ½ cup dry sherry 1. Simmer slowly, until reduced by half. Strain into a double boiler and keep warm, over hot water, while adding ½ cup dry sherry Brown Sauce (Sauce Espagnole) ½ cup beef or veal drippings 1 cup Mirepoix (see below) ½ cup flour ~~~~~ group 1 10 black peppercorns 2 cups tomatoes, drained and peeled or 2 cups tomato purée ½ cup parsley, coarsely chopped ~~~~~ 8 cups good beef stock 1. Heat in a saucepan ½ cup beef or veal drippings. Add 1 cup Mirepoix, when this begins to brown, add ½ cup flour. Stir until flour is a good brown. Add group 1, stir well, and add 8 cups of beef stock. 2. Simmer on stove for about 2 to 2½ hours or until reduced by half. Stir occasionally and skim off the fat as it rises to the top. 3. Strain the sauce and stir occasionally as it cools to prevent a skin from forming. 4. The sauce should be about the same consistency as whipping cream. note: If used as made above adjust the seasonings (salt & pepper). Mirepoix * Group 1 1 carrot, diced 1 onion, diced ½ bay leaf, crushed 1 sprig thyme 1 tbsp ham or bacon, raw, minced ~~~~~ 1 tbsp butter ½ cup Madeira 1. Simmer group 1, in butter until vegetables are soft 2. De-glaze pan with Madeira wine 3. This may be used as a base under meats or as a seasoning on the top. |