How to Make a Brown Demi-glaze

We've all seen Julia make this demi-glaze and it seems so easy - Right? Well actually it is. A demi-glaze is nothing more than 1 part beef stock with 1 part brown sauce. Add a little Sherry to the sauce mixtures. Now you have a French demi-glaze. With that said, it is now time for the recipe details.

Things You'll Need

• For Brown Sauce
• 2 small carrots, finely diced
• 2 small celery, finely diced
• 1 small onion, finely diced
• 2-tablespoon tomato paste
• 1-cup butter
• 1-cup flour
• 6 cups of hot beef stock
• 1 large Bay leaf
• 2 thyme stems
• 2 parsley stems
• For Demi-glaze
• 1-cup beef stock
• 1-cup brown sauce
• 2 tablespoons Sherry

Instructions

1. Sautéed carrots, celery, and onions in a large pot with a little butter until onions are golden. Add tomato paste and continue cooking gently at a low temperature.

2. Make a brown roux over a low heat in a heavy pan. Combine butter and flour, whisking until well mixed and creamy. You don't want lumps! The roux should be hazelnut in color.

3. Add hot beef stock and whisk until blended. Add sautéed vegetables, bay leaf, thyme, and parsley. Simmer on a medium heat for about 2 or 3 hours. Skim off the scum on the surface with a wooden spoon.

4. Use a fine strainer to strain the mixture into a large bowl. Press the vegetables and herbs to extract the juices.

5. Pour 1-cup beef stock and 1 cup brown sauce into a medium pot. Remember that the demi-glaze is equal parts, so if more is need at more stock and sauce in equal amounts.

6. Bring mixture to a boil and then simmer until the sauce is reduced by half. Skim the surface with a wooden spoon.

7. Remove from heat. Whisk in sherry.

Tips & Warnings

• Refrigerate sauce for a week or freeze for 4 months.