Demi-Glace & Espagnole Sauce

1
Francine Lizotte

By
@ClubFoody

Rich dark sauce perfect to add to others or by itself, this Demi-Glace from Espagnole Sauce is definitely a must in your kitchen!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 1/2 cups
Prep:
25 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

  • ESPAGNOLE SAUCE ~ 2 1/2 CUPS

  • 4 Tbsp
    clarified butter
  • 1 c
    red onions, chopped
  • 1/2 c
    celery, diced
  • 1/2 c
    carrots, diced
  • 1/2 tsp
    chervil (substitute tarragon)
  • 4 Tbsp
    unbleached all-purpose flour
  • 4 c
    cold low-sodium beef stock
  • 3 Tbsp
    tomato purée
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1
    bay leaf

How to Make Demi-Glace & Espagnole Sauce

Step-by-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.
  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.
  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.
  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.
  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.
  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
  7. NOTE: If not using the demi-glace for another sauce, season it and serve it.
  8. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=0h2dHIjsUCM

Printable Recipe Card

About Demi-Glace & Espagnole Sauce




Show 2 Comments & Reviews

20 Recipes That Star Fresh Vegetables


Tired of hearing your family complain about eating their vegetables? Do we have recipes for you! From salads to pie to casseroles, fresh vegetables are the star of these 20 recipes. Some are delicious side dishes while others are hearty enough to be served for lunch or dinner. Trust us, your family will go from […]

17 Healthy Homemade Snacks for Kids


Finding delicious and nutritious snacks that your kids will actually eat can be a challenge, but we’re here to help. These 17 homemade, kid-friendly snacks range from fruit roll ups to carrot fries to muffins to chocolate peanut butter banana bites – essentially everything your kids are craving you can make right from your kitchen.

8 Hot Dog Topping Recipes


Hot dogs are one of the most popular menu items on a cookout (find out how they became so popular here) and they’re an easy dinner. We’re sharing eight hot dog topping recipes that will elevate your hot dogs. They’re so good, you won’t limit enjoying hot dogs to grilling season.