The demi-glace sauce could be very labor-intensive, we revealed its recipe on the request of a reader who consulted us.
It’s a sauce that can be used as a base to organize different sauces.
Components
Carrots, 2
Onion, 1
Smoked bacon, 200 g in 4 slices
Dry white wine, 250 cc
Meat broth, 1 liter
Parsley, 4 tablespoons
Thyme, 4 stems
Laurel, a leaf
Butter, 100 g
Harina, 110 cc.
Dried mushrooms, 50 g
Port, 2 tablespoons
Salt and pepper to style
Preparation
– Peel the carrot and lower it into slices
– Peel and chop the onion
– Chop the bacon
– Wash and chop the parsley (the stems and leaves)
– Lower the bay leaf into items
– Chop the dried mushrooms.
– In a saucepan, warmth the butter.
– Add the bacon, carrots, and onion, season with salt and pepper and let it cook dinner over low warmth, stirring sometimes with a picket spoon.
– When the substances are cooked, take away from the warmth and add the flour in a skinny stream whereas stirring, carry the saucepan to a really low warmth (you possibly can even place it on an asbestos grill or toaster) and cook dinner, stirring sometimes. when with a picket spoon) till the flour turns golden brown (about quarter-hour).
– Slowly add (all the time stirring) the wine and broth.
– Add the mushrooms.
– Convey to a boil over average warmth after which at the very least for one to 2 hours, stirring sometimes. Whereas the sauce is cooking, take away the fats and foam that rises to the floor with a ladle.
– Go the sauce via a strainer, add the port and cook dinner the liquid for an additional half hour.
Serve with meats.
