Demi-glace sauce, the queen mother of sauces
Demi-glace sauce , often called — rightly — “the queen of sauces” is a mother sauce which serves as a base or component for many other sauce recipes.
Spanish or Spanish sauce
In these ancient recipes, you will find it under the name “Spanish sauce” or “Spanish”. This reduced sauce made from a brown stock , here from veal but sometimes from beef, gets its brilliant visual appearance, its texture, its umami from the marrow bone. How is this color obtained? When you make a brown stock, the bones and meats are caramelized before being wet. It is this caramelization that will provide flavor and color . If you do not have homemade brown stock, this sauce is one of the mother sauces of French cuisine with béchamel sauce, velouté, tomato sauce and Hollandaise sauce.
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Ingredients
For 700ml of sauce
- 1.5l of veal stock 50g of bacon
- 50g carrots
- 50g onions
- 300g crushed tomatoes
- 40g of concentrate
- 25g mushrooms
- 1 clove of garlic
- 1 bouquet garni
- 50g butter
- 50g flour
- Salt
- Pepper
Preparation
- In a saucepan prepare 1.5l of veal stock.
- Cut your carrots and onion into mirepoix. Next, melt the butter in a saucepan, throw in the diced bacon.
- Add the chopped vegetables.
- Pour in the flour and form a roux.
- Add the tomato paste and brown it to remove its acidity.
- Then remove the pot from the heat.
- Now pour in the boiling veal stock, stirring with a whisk until you reach the broth.
- Add your herbs and crushed tomatoes. Let simmer over medium heat and reduce by half for 1h30, skim.
- Finally pass everything through cheesecloth. Correct the seasoning of the 700ml of sauce. Reserve.
Trick
Freeze this sauce in small containers. When you need it, all you have to do is defrost it. Easy !
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