demi-glace & espagnole sauce

How To Make demi-glace & espagnole sauce

• Step 1
  Espagnole Sauce; In a large pot over medium heat, add clarified butter and when sizzling, add mirepoix (onion, celery, carrot) and cook for 6 minutes or until soft. Add chervil, stir before adding flour; cook for a few minutes. Pour in beef broth and add tomato purée; season with black pepper and bay leaf. Stir well, bring mixture to a boil then reduce back to medium and simmer for 30 minutes, stirring occasionally.
• Step 2
  Pour the sauce through a fine sieve resting on a bowl pressing down on the vegetables to extract as much liquid and flavor as possible; discard what’s in the sieve. Pour the Espagnole sauce in a measuring cup to know the volume; transfer back to a clean pot.
• Step 3
  Demi-Glace; Pour in beef stock equal to the same amount of Espagnole sauce; i.e. if it was 2 ½ cups Espagnole sauce, add 2 ½ cups beef stock. Bring to a boil.
• Step 4
  Meanwhile, prepare the spice/herb sachet. In a sachet or cheesecloth, combine thyme leaves, peppercorns, bay leaf and parsley; tie shut or use kitchen twine if using cheesecloth; set aside.
• Step 5
  When sauce is boiling, add sachet to it. Stir well, reduce heat to medium-low and simmer gently until the liquid has reduced by half, about 40 to 50 minutes.
• Step 6
  Retrieve the sachet and discard it. Line a fine sieve with cheesecloth over a large bowl. Pour the demi-glace through it; discard the cheesecloth and proceed with the recipe otherwise pour it in an ice cube tray and transfer to the freezer. When frozen, place demi-glace cubes in a re-sealable freezer bag for later use
• Step 7
  NOTE: If not using the demi-glace for another sauce, season it and serve it.
• Step 8
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0h2dHIjsUCM
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