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Quick Demi Glace Sauce

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Courses:
Difficulty: Intermediate
Description

This flavor bomb can be used to intensify flavors of any beef driven recipe

Ingredients
    For the Sauce:
  • 2 tablespoons clarified butter or ghee (or 1 ounce)
  • 1/2 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup all-purpose flour
  • 5 cups unsalted beef stock, divided
  • Kosher salt, to taste
  • 1 dried bay leaf
  • 1 teaspoon dried thyme
  • 6 to 6 - 8 fresh parsley stems
  • 8 to 8 - 10 whole peppercorns
Instructions
  1. 1
    In a heavy-bottomed pot over medium heat, heat clarified butter and add onions, celery and chopped carrots. Sauté for a couple of minutes, until the onions are partially translucent.
  2. 2
    Sprinkle in all-purpose flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned.
  3. 3
    Whisk in 3 cups of the unsalted beef stock.
  4. 4
    Bring to a boil over medium-high heat. Then lower the heat to a simmer, add the sachet, and reduce for about 20 minutes, or until the total volume has reduced by about a third.
  5. 5
    Remove the pan from the heat and retrieve the sachet (set it aside). Carefully pour the sauce through a wire mesh strainer and use a spoon to gently push the sauce from the remnants of the mirepoix (the sautéed vegetables).
  6. 6
    Return the sauce to the pan, stir in the remaining 2 cups of beef stock, and return the sachet to the pot.
  7. 7
    Bring the pot back to a boil and then lower the heat to a simmer. Simmer for 35 - 50 minutes or until the sauce has reduced by half.
  8. 8
    Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.
Read it online: https://brinnerbites.com/recipe/quick-demi-glace-sauce/