Sauce Base
"In our Sauce Base recipe for Pan-Seared Steaks, roughly chopping the aromatics increased their surface area, which offered more opportunity for flavorful browning when we sautéed them. Mushrooms ramped up the savory flavor, and browning ground beef with tomato paste gave our demi-glace meatiness. And to mimic the glossiness that real demi-glace gets from collagen-rich bones, we used powdered gelatin...."
INGREDIENTS
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1 small onion
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1 small carrot
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8ounces cremini mushrooms
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2 medium garlic cloves
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1tablespoon vegetable oil
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8ounces 85 percent lean ground beef
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1tablespoon tomato paste
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2cups dry red wine
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4cups low-sodium beef broth
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4sprigs fresh thyme
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2 bay leaves
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2teaspoons whole black peppercorns
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2packages unflavored powdered gelatin
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