Brown Sauce or Demi-Glace
Yield 4 cups
Ingredients
1/2 cup butter
4 tablespoons flour
1/2 cup carrot, finely diced
1/2 cup onion, finely diced
1/2 cup celery, finely diced
8 cups beef stock or bouillon
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon thyme
4 parsley sprigs
| 1 | In large saucepan or dutch oven, melt butter. |
|
| 2 | Add the carrots, onion, celery and cook, stirring often until lightly browned. |
|
| 3 | Slowly sprinkle flour over vegetables, stirring constantly to prevent clumping. When flour is incorporated, slowly add stock while stirring. Add tomato paste and herbs, and bring to a simmer. |
|
| 4 | Simmer over low heat, covered, for 4 hours. After 2 hours, begin checking the sauce every half hour or so. If it is getting too thick, add a bit more stock. It should be the consistency of heavy cream. |
|
| 5 | Remove from heat and strain through a sieve. At this point sauce is ready for use or it may be frozen in small usable quantities. |
|
| | |
|
