Preparing Brown Sauces with Glace de Viande

Classic brown sauces are made by first preparing a basic flavor element. Usually some type of wine is used to extract the flavor of a particular ingredient such as onions, shallots, mirepoix, herbs, or mushrooms. Once this flavor element is ready, demi-glace is added to give the sauce body, a meaty flavor, and a lightly syrupy consistency. The sauce is then often reduced to thicken it slightly or, conversely, stock is added to thin it. At this point, glace de viande may be added to give the sauce additional body. After straining, butter, compound butters, essences, mustard, herbs, truffles, ham, or other ingredients are added to give the sauce its final character.