DEMI-GLACE ~~~ traditional demi-glace is made from reduced espagnole sauce and brown veal stock. quick demi-glace is a reduced simpler version of brown veal stock. recipe gateway: this post's link goes for the quick version + a walk w/traditional http://www.saveur.com/article/Recipes/Demi-Glace veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [France]…
This rich and delicious espagnole sauce is one of the 5 French Mother sauces and the base for demi-glace. While rarely served on it's own, it the base for many popular sauces such as Bordelaise, Robert, and Chasseur.
Five Mother Sauces Every Cook Should Know - Infograph showing the five main French Mother sauces and the other sauces that derive from them commonly used in the making of most sauces for cooking. Layout for quick reference to what you need to know... #mothersauces
espagnole sauce ½ cup onions, diced ¼ cup carrots, diced ¼ cup celery, diced 1 oz clarified butter 1 oz all-purpose flour 3 cups brown stock 2 Tbsp tomato purée -------- For Sachet: -------- 1 bay leaf ½ tsp dried thyme 3-4 fresh parsley stems