Sauce Demi-Glace

Basic Brown Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • pound butter
  • 2 onions, diced
  • 2 carrots, diced

Method

  1. 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.
  2. Stir in flour. Stir-cook for about 3 minutes. Lightly brown flour, then add stock, garlic, bouquet gar