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

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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!
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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?

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brown sauce & demi-glace uses?

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stacy3Original Author

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stacy3
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