Ingredients
- 1 gallon Espagnole sauce, hot
- 1 gallon brown stock, hot
- 1 bouquet garni
Directions
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.
- ESPAGNOLE SAUCE
- 1 gallon brown stock, hot
- 1 1/2 cups brown roux
- 1/4 cup bacon fat
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt
- Freshly ground black pepper
- 1/2 cup tomato puree
- 1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon
- BASIC BROWN STOCK
- 7 pounds beef marrow bones sawed into 2-inch pieces
- 8 ounces tomato paste
- 2 cups chopped onions
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cups dry red wine
- 1 bouquet garni
- Salt and pepper
- 8 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon
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By Van's Corner
on January 08, 2013
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Help! OK that was a fun seven hour exercise but I'm not sure about my finished product. I followed the recipe exactly and everything worked out well with not issues but I ended up with a thin, "unfinished", tasting sauce. It also strikes me as a little fatty. Is that correct?
By wsuggs74_7213982
gladstone, NJ
on November 21, 2012
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This is awesome, and it better be because it is an awesome amount of work. I used 2 1/2 lbs of oxtail, 2 1/2 lbs of veal bones and 2 1/2 lbs of beef femur bones and that seemed to work really well. Meditation is nothing compared to making the brown roux of course.
I used it for a roasted garlic/thyme/wine sauce for prime rib and it was perfect.
Re mckeirnan's comment that 2 gallons of brown stock are needed, that is correct, but the recipe as shown does make 2 gallons. I guess its labeled as "1 gallon" because thats the ultimate yield of demi-glace.
By mckeirnan
West Chester, OH
on September 09, 2012
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I had purchased a Demi-Glace for a recipe I needed and was speechless at the cost for 6 oz so I thought "I can make that". I searched the Internet for recipes and Emeril's which was the most detailed with no short cuts, substitution, or skimping on ingredients The "Cook Time" should included the time to make the brown sauce and the Espanole sauce not just the cooking of the two together. You also need 2 gal of the Basic Brown Stock one for making the Espanole Sauce and 1 for making the Demi-Glace Patience for simmering is a must but the benefit is a home flooded with an awesome aroma for the weekend. I used a metal laddel to skim the top while simmering I used the fruits of this recipe for seared Foie Gras stuffed in Dates, topped with Prosciutto and then drizzled with Demi-Glace and Shiitake Mushroom combination. I would gladly recommend this recipe it is outstanding.
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