RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1410
| View Recipe |
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| Recipe Name: |
Basic Demi-Glaze |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-08-22
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 quart. Take a pat of butter and rub it over the surface of the sauce to prevent a skin from forming. Keep sauce warm in a hot-water bath until ready for use, or cool it down in a cold-water bath for later use.
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Ingredients:
32 fl ozs sauce, brown
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Directions:
Combine the sauce and stock in a sauce pan and simmer until reduced by half. Strain through cheesecloth. |
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Beef Stock (Basic)
(Add to shopping list) :
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Directions:
Preheat oven to 450 degrees. Place bones in a roasting pan in one layer. Spread with tomato paste.
Roast in oven until browned. Remove bones from roasting pan and place in a stock pot and add cold water (make sure bones are covered). Bring water to a boil and then reduce to simmer. Skim any scum that rises to surface.
Meanwhile, drain fat from roasting pan and brown the chopped vegetables in the pan. Add vegetables to pot. Deglaze the pan with water and add liquid to pot.
Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot.
Simmer at least 6 hours (10 is best, or overnight). Skim the surface often. Cool stock down by submerging pot in ice water if possible (this reduces the chances of bacteria). Strain stock. If not using right away, store in airtight containers in freezer. Defrost as needed.
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Basic Espagnole Sauce (Brown Sauce)
(Add to shopping list) :
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Directions:
Chop the vegetables in a medium dice. Sauté the vegetables in butter until well browned. Add the flour and stir to make a roux. Continue to cook until the roux is browned. Gradually stir in the stock and tomato paste, stirring constantly until the mixture comes to a boil. Reduce the heat to a simmer and skim the surface. Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot. Let simmer about 2 hours, until the sauce is reduced to the desired quantity. Skim as necessary. Strain through cheesecloth (press on vegetables lightly to extract juices). |
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| Nutrition per Serving: |
| Calories: |
19 |
Total Carbs: |
0.5 |
Net Carbs: |
0.5 |
| Cholesterol: |
0.0 |
Fat: |
0.7 |
Protein: |
2.40 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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