Demi-Glace
Region: France, Languedoc
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Labor Intensive
A demi-glace is a reduced espagnole sauce which in turn is a tomato-flavored rich veal stock. This preparation is somewhat involved and needs to be done over a period of two days. A demi-glace is an essential component to more sophisticated sauces. The very finely chopped mixture of bacon, onion, and carrots is known as a mirepoix in French cooking.
Yield: Makes 3 cups
Preparation Time: 2 days
6 ounces (1 1/2 sticks) unsalted butter plus 2 tablespoons
1 1/2 cups unbleached all-purpose flour
15 cups fond du veau brun
1/4 cup diced Irish or Canadian bacon
1 cup finely chopped onion
2/3 cup finely chopped carrots
1/2 cup dry white wine
1 sprig fresh thyme
1 small bay leaf
2 cups tomato puree
1/4 cup Madeira wine
1. In a large saucepan, melt 6 ounces butter over medium-high heat, then add the flour and cook to form a light brown roux, about 2 to 3 minutes, stirring constantly. Once the roux is sizzling well and has turned a slight color, add 4 1/2 cups brown stock. Bring to a boil over high heat, then reduce the heat to low and leave to simmer while you continue the preparation.
2. In a medium-size skillet, melt 2 tablespoons butter, then cook the mirepoix of bacon, onion, and carrot together over medium heat until the juices are sweating from the vegetables and the onion is turning translucent, about 5 minutes, stirring frequently. (If using regular bacon or Irish bacon that is fatty, pour off some fat.) Pour in the white wine with the thyme and bay leaf to deglaze the skillet. Pour this mixture into the saucepan with the thickened roux, reduce to very low, using a heat diffuser if necessary, and simmer for 2 1/2 hours, skimming the surface of foam.
3. Strain the sauce, pressing the mirepoix with the back of a spoon. Put the strained sauce back into the saucepan and add 3 cups stock. Cook for another 2 1/2 hours, skimming the surface of foam. Strain again and set aside in a covered ceramic or glass bowl in the refrigerator overnight.
4. The next day, put half of the reserved thickened roux back into the saucepan with 4 cups stock and the tomato puree. (Freeze the other half for when you next want to make some demi-glace.) Mix well and cook for 1 hour over a low heat, skimming often. Strain again, this time through a cheesecloth-lined strainer. You will have 8 cups.
5. Put the sauce into the saucepan reduce to 2 3/4 cups at a boil, about 30 minutes. Remove from the heat and add the Madeira. Strain again through cheesecloth and reserve by freezing.
Posted: 12/08/2007
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