Brown Force Sauce – Demi-Glace

The brown sauce is a basic sauce. For certain preparations, using flavoring ingredients, a whole range of other sauces can be derived from it.

Demi-glace can be made very well in larger mass and frozen in portions.

Finely chopped veal bones and parrishes are browned together with ham rinds in heated fat. After adding coarsely chopped roasted vegetables and browning them as well, add tomato puree. Roast everything together for a while so that the aroma can fully develop. Then, at the beginning, deglaze only with a little brown clear soup, so that the roast completely dissolves. When the stock is glazed, sprinkle with paprika and deglaze with white wine. Then pour in the cold soup and add a roux to bind it.

Bring the sauce to the boil, stirring intermittently, then pour it out and continue to boil gently. Strong evaporation of the liquid quantity is compensated by adding cold water. Simmer the spices for only one hour. At the end of the cooking time, strain the sauce through a dish.

To bind the demi-glace, you can sprinkle the flour over the bones and roasted vegetables as soon as they are browned. The tomato puree is added when the flour has also turned brown. Then the wine and the cold soup are poured in, and the pre-cooker is added.

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