Demi-Glace from the Plaza Hotel

Submitted by carrie sheridan

"from the Plaza in New York City - a basic deglazing sauce for meat dishes"

 

• Ready In: 3hrs
• Ingredients: 16
• Yields: 1 quart
• Serves: 12

ingredients

• 1⁄2 lb mushroom
• 1⁄2 cup dry sherry
• 2 cups brown sauce
• 1 tablespoon glace de viande
• 1⁄2 cup beef fat
• 1 carrot, chopped
• 2 onions, chopped
• 1⁄2 cup flour
• 2 quarts brown stock
• 1 garlic clove
• 2 stalks celery
• 4 sprigs parsley
• 1 bay leaf
• 4 sprigs fresh thyme
• 1⁄2 cup tomato puree
• 4 quarts veal broth for glace de viande

directions

1. Chop mushroom stems and peelings.
2. Simmer with sherry until reduced by one-half.
3. Stir in brown sauce and glace de viande.
4. Bring to a boil.
5. Reduce heat to a simmer and cook 10-15 minutes.
6. Strain.
7. Makes 1-1/2 cups.
8. To make brown sauce/sauce espagnole:.
9. Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously.
10. Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle.
11. Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock.
12. Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface.
13. Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve.
14. Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again.
15. Store, covered in the refrigerator. Use within 8-9 days
16. Can substitute pork fat for beef fat.
17. For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.