Demi-glaze Quick MethodFrom notyourmomma 6 years ago
- 3 tbsp of clarified butter shopping list
- 3 tbsp of flour shopping list
- 3 cups of brown stock, (boiling hot) I use my quick stock method shopping list
- 1 medium onion, chopped shopping list
- 1 medium carrot chopped shopping list
- 1 stalk celery chopped shopping list
- 1 tbsp of raw lean salt pork, or bacon diced shopping list
- 1 tbsp of tomato paste shopping list
- 1 herb bouquet (2 sprigs of parsley, 1 bay leaf, 1 sprig of thyme tied in cheesecloth) shopping list
- 1/2 jigger of brandy shopping list
- 1/4 tsp of salt shopping list
- 1/3 tsp of fresh ground black pepper, I like extra pepper shopping list
How to make it
- Heat the clarified butter over medium heat.
- Off the flame, stir in the mirepoix (onion, carrot, celery bacon mix).
- Mix thoroughly. Return to fire and allow to brown.
- Add the flour off the flame and mix thoroughly.
- Return to fire and brown, stirring constantly until a nut brown color.
- Remove from the heat and blend in the boiling stock all at once.
- Beat in tomato paste.
- Add the herb bouquet and simmer very slowly for 1/2 hour.
- If it thickens too much, add more stock.
- This should make about 2 1/2 cups of sauce, thick enough to coat a spoon lightly.
- Add brandy, salt and pepper.
- Bring up to a boil for a few seconds.
- Remove from the fire.
- Correct seasoning for salt and pepper.
- Ready to use.
- If not used immediately, clean the sides of the pan and float a bit of stock on top of the sauce to keep a skin from forming. Once cold, it can be refrigerated or frozen.
People Who Like This Dish 10
The Cooknotyourmomma South St. Petersburg, FL
The Rating4 people
Another good one!kimmer in Dunedin loved it
Nice one.jenniferbyrdez in kenner loved it
Beautiful! I've never made this (always bought the envelopes. Sshhhhh.....) This sounds gorgeous. And I even have the brandy. :)chuckieb in Ottawa loved it
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