Demiglaze & Demiglaze Small Sauces

Ingredients

  • 1 gallon brown sauce
  • 1 gallon brown stock

Method

  • 1. Combine the sauce and stock in a saucepan and simmer until reduced by half.
  • 2. Strain through a chinois or a regular china cap lined with wet cheesecloth. Cover to prevent a skin from forming. Keep hot in a BM or cool in a cold-water bath for later use.
  • DEMIGLAZE SMALL SAUCES...
  • BORDELAISE: Reduce by 3/4: 1C dry red wine, 2 oz. chopped shallots, 1/4 tsp crushed peppercorns, a pinch of thyme, and 1/2 bay leaf. Add 1 quart Demiglaze, simmer 15-20 minutes and strain. Swirl in 2 oz. raw butter, cut in pieces. Garnish with diced or sliced beef marrow, poached in salted water.
  • MARCHAND DE VIN (Wine Merchant): Reduce 6 oz red wine and 2 oz chopped shallots by three-fourths. Add 1 qt Demiglaze, simmer, and strain.
  • ROBERT: Cook 4 oz chopped onion in butter without browning. Add 1C white wine and reduce by two thirds. Add 1 qt Demiglaze and simmer 10 minutes. Strain and add 2 tsp dry mustard and pinch of sugar dissolved in a little lj. (Tangy)
  • CHASSEUR: Saute 6 oz. sliced mushrooms and 2 oz. minced shallots in 2 oz butter. Add 1C white wine and reduce by three fourths. Add 1 qt. Demiglaze and 8 oz. diced tomato. Simmer 5 minutes and add 2 tsp. chopped parsley. (Good buffet item w/beef)
  • DIABLE (Develed or Fire): Reduce by two thirds: 8 oz white wine, 4 oz chopped shallots, 1/2 tsp crushed peppercorns. Add 1 qt Demiglaze and simmer 20 minutes. Season with cayenne to taste and strain.
  • MADEIRA: Reduce 1 qt Demiglaze by about 1/2C. Add 3-4 oz Madeira wine (or Marsala or brandy). Chef Tom: Blossom with wine drinking with meal.
  • PERIGUEUX: Garnish Madeira Sauce with finely diced truffle.
  • PORT WINE: Follow instructions for MAdeira Sauce, but use port wine instead of Madeira.
  • ITALIAN SAUCE: Saute 1 lb finely chopped mushrooms and 1/2 oz minced shallots in 2 oz butter until all moisture is evaporated. Add 1C white wine and reduce by half. Add 1 oz. tomato paste and 1 qt. Demiglaze and simmer 10 minutes. Add 2 tbsp chopped parsley.
  • MUSHROOM: Saute 8 oz sliced mushrooms and 1 oz minced shallots in 2 oz. butter until browned. Add 1 qt Demiglaze and simmer about 10 minutes. Add 2 oz sherry and a few drops of lj.
  • BERCY: Reduce by three-fourths: 1C dry white wine and 4 oz chopped shallots. Add 1 qt Demiglaze and simmer 10 minutes.
  • PIQUANTE: Reduce by two thirds: 4 oz mince shallots, 4 oz wine vinegar and 4 oz white wine. Add 1 qt. Demiglaze and simmer until slightly reduced. Add 2 oz capers, 2 oz sour pickles cut brunoise, 1 tbsp chopped parsley and 1/2 tsp tarragon.
  • LYONNAISE (tangy): Saute 4 oz onions in 2 oz butter until slightly browned. Add 1/2C white wine vinegar and reduce by half. Add 1 qt Demiglaze and simmer 10 minutes.

Notes

  • SERVINGS: 50
  • SOURCE: Gisslen Text

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