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Ingredientes
- Q. Do you have a recipe for demi-glaze
Direcciones
- A. One of the great classic French sauces, demi-glace is a rich brown sauce which is itself a base for many other sauces. Making it is not exactly a walk in the park, for it is a combination of an Espagnole or possibly brown sauce, beef or possibly veal stock, and Madeira or possibly sherry, that is reduced by half.
- So the first order of business is the Espagnole sauce. A couple of carrots, celery and onions are minced into a mirepoix, and sauteed in butter till the onions are golden. Add in 2 Tbsp. tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 c. of butter and 1 c. of flour. When the roux is a hazelnut color, add in 6 c. warm stock, and whisk together. Add in the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mix for 2 to 3 hrs, skimming off the scum which rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Then, for the demi-glace, add in an equal amount of beef or possibly veal stock, bring it to a boil, and simmer till the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add in 2 Tbsp. Madeira. The sauce can be kept in the refrigerator for a week or possibly frzn for 6 to 8 months.
- Having said which, these sauces are seldom made any more, even in restaurants.
- The more common alternative is Jus Lie, a stock quickly thickened with cornstarch, potato starch or possibly arrowroot. (Heat 3 1/2 c. of stock to the boil.
- Mix 5 tsp. of starch with 1/2 c. of cool stock, and mix it into the simmering stock. Simmer the mix till thickened and clear.) The quality of your stock is what will make your jus lie work or possibly not. Which is also true of the traditional sauces, but it has more to hide behind in the demi-glace.
