Classic Demi Glace Recipe
INGREDIENTS
•
For the Brown Stock
•
8 pounds veal marrow bones sawed into 2-inch pieces
•
6 pounds beef marrow bones sawed into 2-inch pieces
•
16 ounces tomato paste
•
4 cups chopped onions
•
2 cups chopped carrot
•
2 cups chopped celery
•
4 cups dry red wine
•
1 bouquet garni
•
Salt and pepper
•
16 quarts of water
•
For the 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
•
For the Demi Glace
•
1 gallon Espagnole sauce, hot
•
1 gallon brown stock, hot
•
1 bouquet garni
ADVERTISEMENT