19 March 2014
This is the heavy flavorful sauce that should be served with red meats; steaks, ribs, roulades! It may seem like a daunting task but once you’ve mastered it, you won’t be able to eat your meat without it. Enjoy!
Yield 1L
INGREDIENTS
Mirepoix;
125g Onions, diced
60g Carrots, diced
60g Celery, diced (30g if using highly flavoured Indian celery)
60g Butter
1.5L Brown Beef/Veal Stock
60g Tomato Puree
Sachet;
1 Bay Leaf, small
1/4 tsp Thyme, dried
3 Parsley stems
PROCEDURE
1. In a heavy saucepan sauté the mirepoix in butter until well browned, don’t burn.
2. Add flour to the veggies and make a roux, keep stirring until it has browned, again don’t burn, so low flame and lots of patients.
3. Gradually stir in the brown stock (room temperature) and tomato puree, bring to a boil.
4. Reduce the heat to a simmer, skim the surface with a slotted spoon, add the sachet and simmer for about 2 hours open lid. Keep skimming the surface often as necessary.
5. Strain the sauce through sieve or china cap with several layers of cheese cloth and press on the veggies to extract all the flavours.
6. Cover with hot melted butter on the surface to prevent the skin forming.
VARIATIONS
1. Use 1 tbsp of Corn starch in 1/4 cup water to thicken the sauce further.
2. Garlic cloves, sliced 2nos. added to the Mirepoix.
3. Demi Glace – 1L Brown Sauce + 1L Brown Stock, combine both in a heavy saucepan and reduce by half, simmering.
4. Mushroom Sauce – Saute 500g finely chopped mushrooms with 1 tbsp of minced onions in 50g butter until the moisture has evaporated. Add 1L Demi Glace Sauce and simmer for 10 minutes, finish off with a few drops of lemon juice.
1.5L Brown Beef/Veal Stock
60g Tomato Puree
Sachet;
1 Bay Leaf, small
1/4 tsp Thyme, dried
3 Parsley stems
PROCEDURE
1. In a heavy saucepan sauté the mirepoix in butter until well browned, don’t burn.
2. Add flour to the veggies and make a roux, keep stirring until it has browned, again don’t burn, so low flame and lots of patients.
3. Gradually stir in the brown stock (room temperature) and tomato puree, bring to a boil.
4. Reduce the heat to a simmer, skim the surface with a slotted spoon, add the sachet and simmer for about 2 hours open lid. Keep skimming the surface often as necessary.
5. Strain the sauce through sieve or china cap with several layers of cheese cloth and press on the veggies to extract all the flavours.
6. Cover with hot melted butter on the surface to prevent the skin forming.
VARIATIONS
1. Use 1 tbsp of Corn starch in 1/4 cup water to thicken the sauce further.
2. Garlic cloves, sliced 2nos. added to the Mirepoix.
3. Demi Glace – 1L Brown Sauce + 1L Brown Stock, combine both in a heavy saucepan and reduce by half, simmering.
4. Mushroom Sauce – Saute 500g finely chopped mushrooms with 1 tbsp of minced onions in 50g butter until the moisture has evaporated. Add 1L Demi Glace Sauce and simmer for 10 minutes, finish off with a few drops of lemon juice.
