Instruction​

• Heat a pan on medium-high

• Add olive oil and saute

  • A Mirepoix (celery, white onion, carrots)

  • garlic

  • bacon

• Create a roux by adding 1:1 butter and flour

• Add dark stock such as beef and a tomato puree

• Season with:

  • pepper

  • thyme

  • a bay leaf

• Simmer for 1 hour with the lid partially uncovered

• Reduce by 1/2

• Add a knob of butter at the end for a silky finish

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This is a French Mother Sauce

It is a base, from which you can customize in many ways to fit your dishes by adding other herbs, spices, vegetables, etc.

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Demi-Glace

Demi-Glace is a french term for an icing or glaze

• First, create the Espagnole sauce

• Add an equal part of dark stock

• Reduce by half