Sauce Demi-Glace

Name: Sauce Demi-Glace (Basic Brown Sauce)
Cuisine: France
Ingredients: Bouquet garni; 1 tablespoon Madeira; 2 tablespoons Cognac; ⅛ teaspoon pepper; 1 tablespoon tomato paste; Red and brown food coloring; ½ teaspoon salt; ⅛ pound butter; 2 cloves garlic, minced; 2 onions, diced; 2 carrots, diced; 3 tablespoons flour; 3 cups stock; 1 tablespoon sugar

Basic Brown Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

⅛ pound butter
2 onions, diced
2 carrots, diced

Europe
France
Sauce
Mediterranean
Vegetarian

Method

Sauté onions and carrots (always in about equal quantities) in the butter for about 30 minutes. Stir in sugar the last 10 minutes of cooking. Increase heat so vegetables will caramelize, but do not let them burn. This gives the rich brown color to the sauce.
Stir in flour. Stir-cook for about 3 minutes. Lightly brown flour, then add stock, garlic, bouquet gar