How to Make a Demi-Glace Sauce : Robust Recipes

red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in sauces.

Introduce the concept of demi-glace and its components: brown stock and brown sauce.

Explain that traditional brown sauce includes a roux, but this recipe will not use one.

Mention the need for a flavorful stock, preferably a veal stock, and where to find it.

Describe the ingredients needed for the stock: veal bones, mirepoix (onions, celery, carrots), garlic, tomato paste, and red wine.

Brown the beef tenderloin scraps in a little olive oil, emphasizing not to use too much oil to avoid cloudiness in the sauce.

Add mirepoix (50% onions, 25% celery, 25% carrots) to the browned meat.

Introduce a pig's foot for collagen to help thicken the sauce.

Add a knob of tomato paste to the mixture.

Deglaze the pan with red wine, scraping up the fond from the bottom.

Add bay leaves, cloves of garlic, thyme, and peppercorns for seasoning.

Reduce the mixture by half, allowing flavors to concentrate.

Strain the mixture through a fine mesh strainer or chinois to separate solids from the liquid.

Season the strained sauce with salt and pepper to taste after reduction.

Mention the time-consuming nature of the sauce and suggest making it in large batches for freezing.

Advise using ice cube trays to freeze the sauce for easy portioning later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens