Sauce Demi-Glace

Ingredients

• Hide ingredients for 4 cups Sauce Espagnole 1 4 cups Sauce Espagnole (opens in new tab) 4 cups Sauce Espagnole
  • 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  • ½ cup finely chopped onions
  • ¼ cup finely chopped carrots
  • ¼ cup finely chopped celery
  • ½ cup all-purpose flour
  • 10 black peppercorns
  • 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree
  • ½ cup coarsely chopped parsley
  • (Salt and black pepper)

  Sub-recipe steps

  1. Heat in a large heavy saucepan or Dutch oven: 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  2. Add and cook, stirring, until beginning to brown: ½ cup finely chopped onions; ¼ cup finely chopped carrots; ¼ cup finely chopped celery
  3. Add and cook, stirring until the flour is thoroughly browned: ½ cup all-purpose flour
  4. Stir in: 10 black peppercorns; 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree; ½ cup coarsely chopped parsley
  5. Add: 8 cups Brown Beef Stock
  6. Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2 ½ hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, and no thicker.
  7. Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, thin with additional stock or water. If you are using this sauce as is, season to taste with: (Salt and black pepper)
• Hide ingredients for 4 cups Brown Beef Stock or Brown Poultry Stock 1 4 cups Brown Beef Stock or Brown Poultry Stock (opens in new tab) 4 cups Brown Beef Stock or Brown Poultry Stock
  • 5 pounds meaty beef bones
  • 2 medium unpeeled onions, quartered
  • 2 carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 cups water or 1 cup white wine
  • 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
  2. Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
  3. Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
  4. Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
  5. Add: Cold water to cover
  6. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• ½ cup chopped mushrooms
• ½ cup dry port, Madeira, or dry sherry
• Salt and black pepper to taste
• (2 to 4 tablespoons unsalted butter, softened)