brown sauce & demi-glace uses?

18 years ago

Thank you Chase for your magnificent instructions and Michelle for your beautiful photo tutorial - I made my stock and yesterday made my brown sauce.

I was going to do demi-glace today but don't have madeira and we have an ice storm, so may not get out.

Anyway, Sharon you used the espagnole for your gravy - how? And what else will I use these yummy things for? I know you said stroganoff.

Thanks,

Stacy

Sort by:Oldest

Comments (5)

User
18 years ago
Hi Stacy. I wouldn't worry too much about the demi glace , I use way more of the stock and brown sauce. I only use the demi glace in beef bouguionne and stroganoff but the brown sauce works just fine in both.

For gravy I make a roux of equal part flour and butter, thicken with beef stock to the consistency you like and then add enough brown sauce to enrich the flavour ( I usually use about 1/2 c brown sauce to a cup of stock...about : ) It's a great way to make a rich gravy for things that don't have their own drippings,like meatloaf or Shepherd's pie.

I also add the brown sauce to my stroganoff and add it to any type of stew , like bourguionne if I don't have any demi glace.

Other favourite uses are as a base for meat sauces. I actually wing them now but here are some base recipes.

Hunter Sauce (Mushroom Sauce)

2 Tbsp chopped shallots
1 cup sliced mushrooms
1/2 cup white wine
1 cup brown sauce
1 tsp chopped parsley.

Saute the shallots in butter or olive oil until tender but not brown. Add the mushroom and saute for about 2 minutes. Add the wine, simmer until reduced by about half. Add the brown sauce. Cook for 5 minutes . Correct the seasoning and add chopped parsley.

NOTE: Original recipe calls for 1/2 cup tomato sauce but I don't use it

Madeira Sauce (Great with filet or prime rib)

1 cup brown sauce
1/4 cup Madeira (or you could use Marsala or Port)
1 TBSP butter

Mix the brown sauce and Madeira bring to the boil and reduce to a simmer. Swirl in the butter just before serving. DO NOT let it return to the boil after adding the butter.

NOTE: This can be made on it's own but I like it best made in the pan the meat was cooked in so I can use all those great drippings. Just add the brown sauce to the dripping, bring to a boil, add the Madeira, or whatever you are using, simmer until slightly reduced. Finish off with the butter. That's how I made the sauce for the Filet with Shallots and Port.

Lyonnaise or Onion Sauce (We like this mixed in with leftover meat beef or pork and served with mashed potatoes. Or used on top of Salisbury steak or meatloaf. It is also the base for my French Onion Soup)

1 or 2 onions sliced thin
butter or olive oil
1/2 cup white wine
1 cup brown sauce
chopped parsley.

Caramelize the onions in the butter. Add the wine and reduce by half. Add the brown sauce. Simmer for 15 minutes then add the parsley.

NOTE: I use this for my French Onion Soup. I use 3 onions instead of 2 and add a couple of cups of beef stock to the sauce until it is the consistency I want for soup. I omit the parsley if making soup and use sherry instead of wine.

Hope this helps.

PS: We have the same storm but it's a snow event here.....
stacy3
Original Author
18 years ago
Sharon, thanks soooo much! I made some turkey meatloaf today - and just finished shoveling slush...a nice gravy on that meatloaf will taste excellent!
Related Discussions
Hunter sauce recipe (for Jaeger Schnitzel)
Q
Comments (6)
Welcome to you both! I make Hunter Suace from my homemade Brown Sauce (one of the four Mother Sauces). It is so rich and delicious. It takes some time to make your own Brown Sauce but the results are worth it and it can be used to make so many lovley sauce variations in no time flat. I'm never without it. I saute a diced shallot in butter, add sliced mushrooms and saute until soft but not brown. Add in my brown sauce and a good glug, glug of red wine. Season with fresh pepper and simmer until reduced by 1/3. . Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace
...See More
Do you make your own Demi-Glace?
Q
Comments (47)
Thanks Chase, I'll sacrifice the shank slices I was going to use for soup and add them to the bones. I would think that three pounds of very meaty shank would be enough to add to six pounds of bones, is that OK? FOAS, in our main stream markets beef shank is $5.99 a pound so a real find at the Mexican supermarket for $2.69. Maybe I'll go back and look at their "soup bones" which were the odd shaped chunks. Our markets mark down meat too, but only by about 25%. The Mexican market is still my best choice. I looked at several videos, including a four part one from a cooking school with a huge kitchen and they all used clean bones, but I know that Chase has been making demi-glace for a long time and I trust her choices. In our house, there is no such thing as steak or roast bones with meat left on them and I think Max would know I was crazy if I asked him to give up chewing the bones. L
...See More
What sauce did I make last year? pic
Q
Comments (12)
I've made this one several times and have probably posted it in the past. Could this be the right one? Alexa ***************************************************** Beef Tenderloin with Roasted Shallots, Bacon and Port Bon AppÃ©tit : December 1997 Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon. Yield: Serves 12 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled 3 tablespoons olive oil 6 cups canned beef broth 1 1/2 cups tawny Port 1 tablespoon tomato paste 2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed 2 teaspoons dried thyme 7 bacon slices, chopped 6 tablespoons (3/4 stick) butter 1 1/2 tablespoons all purpose flour 1 large bunch watercress Position rack in center of oven and preheat to 375Â°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sautÃ© bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125Â°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
...See More
Mushroom Bechamel Sauce instead of Cream of Mushroom Soup
Q
Comments (45)
Heh, I use tinned condensed soups sometimes. Sometimes I make my own. It can depend on the dish and what I feel like cooking at the time. Sometimes depends on what i have on hand at the time. If you want and have a lot of mushrooms, you can do a duxelles to freeze off in portions to finish off with your thickening and liquid agents later. You can sort of skip a step in the OP's process if you cook the mushrooms on low till they become self-retained and straight flour toast the mix before adding your liquid. Instead of making a separate roux and adding it to the mix. Kick-ups to cream of celery are be sure to use the leaves and ribs. Add in minced fresh parsley stems and also leaves. Use leeks instead of shallots. Add some celery seed if you can. Lovage and celeriac are good to use if you can get them. For intensity in onion and meat soups- caramelize you onions, take time to reduce your stock and make demiglace. And food safety of Maw-Maw's Chicken- yes, since it's a short marinade time in the fridge, and also cooked along with the meat to safe eating (temp check your sauce if you need to). Boneless pork chops or loins work well for this recipe too. Growing up it was Mom's pork chops in mushroom gravy :) If you feeling beefy, use beef tips, loins, medallions..., and instead of 1c buttermilk, use 1/2 c red wine and 1/2 cup beef stock, omit the hot sauce, but add a bit of mustard. Finish it off with a nice bit of sour cream to the liquid after baking if you are so inclined, and serve over noodles for a nice stroganoff. bbstx's OP mushroom soup base is a rather good one. The use of bacon grease as the browning agent for the chicken is spot on- great flavor.
...See More
msafirstein
18 years ago
WOW...Stacy! I was having terrible connections problems in Feb due to high winds and missed this entire post!

So glad your stock and brown sauce turned out well. Isn't the brown sauce to die for!!! OMG, I could not believe how good it tasted.

Michelle
colleenoz
18 years ago
Brown sauce is also the base for Chicken Marengo, one of my DH's favourites.
pat_t
18 years ago
Stacy - that is some beautiful Espagnole you got there, babe.

A little more info on the Espagnole and what you can do with it: Derivative sauces in this group include Bordelaise, Robert, CharcutiÃ©re, Chasseur, Diable, Madeira, PÃ©rigueux,& Mushroom.

If you'd like more info, I'll be happy to drag out my Culinary textbook and break these "baby" sauces down for you. Just say the word, sweetie.

brown sauce & demi-glace uses?

Comments (5)

User

stacy3
Original Author

Related Discussions

msafirstein

colleenoz

pat_t

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

brown sauce & demi-glace uses?

Comments (5)

User

stacy3Original Author

Related Discussions

msafirstein

colleenoz

pat_t

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

stacy3
Original Author