Demi-Glace & Espagnole Sauce
ESPAGNOLE SAUCE ~ 2 1/2 CUPS
4 Tbspclarified butter
1 cred onions, chopped
1/2 ccelery, diced
1/2 ccarrots, diced
1/2 tspchervil (substitute tarragon)
4 Tbspunbleached all-purpose flour
4 ccold low-sodium beef stock
3 Tbsptomato purée
·freshly ground black pepper, to taste (i always use mixed peppercorns)
How to Make Demi-Glace & Espagnole Sauce
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- NOTE: If not using the demi-glace for another sauce, season it and serve it.