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Demi Glace Recipe
The next stage of refining beef/veal stock, to prepare it to be turned into sauces such as Bordelaise (red wine), Cep, Madeira etc - generally to be served with simply grilled meat, game and poultry.
Strictly-speaking, veal bones should be used for this, but if using our Beef Stock recipe as a base, you'll end up with a delicious sauce. The little flour added gives stability, and helps absorb any flavours such as sliced or wild mushrooms you might chose to add later (although this sauce is excellent in its own right, especially if served with roast beef).
It's the sort of stock-ingredient (no pun intended) that all good restaurants would always have at hand. Indeed the top ones would have a constant production line on the go - with a new one started each day.
For 6 people:
1 litre/1¾ pints Beef Stock (q.v.)
2 tablespoons/30ml Vegetable Oil
60gr/2 oz Butter
2 old Carrots, peeled and roughly-chopped
1 medium Onion, peeled and roughly-chopped
2 sticks of Celery, roughly-chopped
1 Leeks, the very dark green section discarded, the remainder split, washed and roughly-chopped
60gr/2 oz Plain Flour
2 tablespoons/30ml Tomato Purée
6 ripe Tomatoes, chopped
1 Bay Leaf
1 teaspoon/5ml Herbes de Provence - we find those from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/) - containing both green anise & lavender - give real character
1.Heat the butter and oil gently in a deep sauté pan, then add the vegetables and fry them until they're soft and golden.
2.Add the flour, and mix it well in, cook for 1 minute before adding the tomatoes, tomato purée and herbs.
3.Slowly add the stock, and blend the mixture well together.
4.Bring the mixture to the boil, then reduce to a simmer, and cook for a further hour.
Allow to cool, then store in the fridge until needed.