Recipe

Demi-glaze Quick Method Recipe

	Notyourmomma / All my dishes 1 year, 9 months ago MaryAlice La Forest's quick half glaze as a base for other sauces. Necessary to make a sauce Robert. Piquant, intense, flavorful quick base. Prep:20m Cook:35m Servings:24	Notyourmomm
	flavorful base for sauces

Does this look good? Yeah! / Nope

Fans

jenniferby

mamalou

kimmer

Ingredients

3 tbsp of clarified butter

3 tbsp of flour

3 cups of brown stock, (boiling hot) I use my quick stock method

1 medium onion, chopped

1 medium carrot chopped

1 stalk celery chopped

1 tbsp of raw lean salt pork, or bacon diced

1 tbsp of tomato paste

1 herb bouquet (2 sprigs of parsley, 1 bay leaf, 1 sprig of thyme tied in cheesecloth)

1/2 jigger of brandy

1/4 tsp of salt

1/3 tsp of fresh ground black pepper, I like extra pepper

Directions

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.

Strain.

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.

Recent Gawkers