Demi-Glace Basic Brown Sauce
- 50 litre Stock Pot
- Brown Beef Stock
- Brown Roux Or Corn Starch
- Chopped Bacon Fat
- Roughly Chopped Onions Some chefs leave the skin on.
- Roughly Chopped Carrots
- Roughly Chopped Celery
- Freshly ground Black Pepper To Taste
- Salt To Taste
- Tomato Puree To Taste
- Bouquet Garni
- Gravy Browning If Required
- We make Demi glace every week so during the week we collect meat trimmings and bones etc, when we have enough, we start making our Demi Glaze by placing all the meat trimmings into some suitable gastronome tins and roasting them in a hot oven until brown.
- Browned meat trimmings.
- Select a large deep stock pot suitable for the quantity of sauce you wish to make. we use a 50 litre pot.
- Fry the bacon fat until brown and add the carrots, onion and celery and fry until the vegetables start to brown,
- As an alterative it is possible to add the vegetables to the meat trimming once once they are browned, what we are looking for is the caramelization of the vegetables to improve the flavour and colour of the finished sauce.
- Add your browned meat trimmings, bones and vegetables to the stock pot and half fill with water and place on the stove over a high heat. Add some Tomato Puree, Top up with water or beef stock, add Bouquet Garni bring to the boil then lower to slow simmer over night.
- The following day your brown stock it will look darker and may require topping up with water or stock.
- Remove the pot from the stove and strain the stock to remove all the meat trimmings and vegetables etc and then return the stock to the stove and return to a rolling simmer.
- In a separate pan made a brown roux, taking care to brown without burning, this requires care and attention so as to control the heat and keep the roux moving in the pan. (Alternatively you could use cornflour of flour and add gravy browning.)
- Allow the roux to cool slightly so as to avoid it splashing when we add it to your stock. Carefully whisk your brown roux into your hot stock don’t worry if some small lumps of Roux appear in your sauce as these will break down and disappear later. Over a low heat simmer the sauce to fully cook out the starch and thicken season and allow your sauce to simmer gently, reducing and thickening.
- Correct the seasoning and consistency of your demi-glaze, you may need to add salt, pepper, gravy browning, beef stock powder or paste, adjust and add what you need to create the right consistency colour and flavour.
- Theoretically you now have an Espagnole Sauce, to make this into a Demi-glace you need to reduce the sauce by half, Demiglace is a reduced thickened Espagnole, But in practical terms we find that this sauce is suitable perfectly suitable for our production needs as it is.
- We split the sauce into 2 containers and place one in the fridge and one in the freezer. and use as required.