Have you ever tried one of those great sauces served in fine French restaurants? Perhaps you've heard the terms demi-glace,
glace de viande, and espagnole thrown around? Zest Gourmet will attempt
to demystify the classic brown sauces of French cooking.
All the French brown sauces described here start with Primary
Veal Stock. The veal stock is made from veal, white wine, water,
onions, carrots, leeks, celery, cloves, bouquet garni, and salt. The
stock simmers on the stove for approximately 4 hours to achieve a
concentrated veal flavor. During the simmering of all the brown sauces
it is crucial to skim the foam off the top at regular intervals to
remove impurities and end up with a clear product.
Espagnole [ehs-pah-NYOHL] is considered the mother brown
sauce. It is made with carrots, onions, butter, flour, primary
veal stock, tomato paste, bouquet garni, white wine, and Madeira.
The first stage, cook a roux (flour & butter) until
it is the color of a hazelnut shell. The rest of the ingredients,
excluding the Madeira, are whisked into the roux and simmered for
2 1/2 hours. The sauce is strained, cooled and refrigerated overnight.
The next stage, add more veal stock and simmer until reduced
to a thick sticky syrup. The Madeira is added and the Espagnole is
strained, cooled, and refrigerated.
Demi-Glace [DEHM-ee glahs] literally means "half-glaze".
It is made from equal parts of espagnole and primary
veal stock. The mixture is brought to a boil and simmered until
the sauce is reduced by half. Madeira is added, and the sauce is strained.
Glace de Viande [glahs duh vee-AHND], or "meat glaze". It
is made by reducing primary veal stock by at least three
quarters to achieve a rich concentrated glaze.
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