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Formerly, the preparation of this sauce was at least a 4-5 day process. A brown stock was prepared and cooked for 12-24 hours. Next, a Sauce Espagnole was prepared and cooked
for 6-8 hours over two days. And finally, the Espagnole was diluted with its own volume of stock and reduced by half. The result if every-thing was done carefully: a shimmering quantitiy of Demi-Glace.
you will be better served by using high-quality ingredients, and making the stock according to established cooking principles. And in the case of a stock made with a quantity of beef or veal bones, that principle is this: long slow cooking will dissolve the nutritive and gelatinous elements in bones. The addition of vegetable, spices and herbs will give the stock some nutritive and aromatic properties beyond those given up by the bones and the reduction of the stock will intensify the flavor and gelatinous quality. When cold, the preparation will resemble rubber, and when hot will retain some thickness without in the least bit tasting pasty or floury or raw on the tongue.
To prepare, simply reduce several quarts of well-flavored, well-seasoned basic brown stock till it coats a spoon.
for 6-8 hours over two days. And finally, the Espagnole was diluted with its own volume of stock and reduced by half. The result if every-thing was done carefully: a shimmering quantitiy of Demi-Glace.
you will be better served by using high-quality ingredients, and making the stock according to established cooking principles. And in the case of a stock made with a quantity of beef or veal bones, that principle is this: long slow cooking will dissolve the nutritive and gelatinous elements in bones. The addition of vegetable, spices and herbs will give the stock some nutritive and aromatic properties beyond those given up by the bones and the reduction of the stock will intensify the flavor and gelatinous quality. When cold, the preparation will resemble rubber, and when hot will retain some thickness without in the least bit tasting pasty or floury or raw on the tongue.
To prepare, simply reduce several quarts of well-flavored, well-seasoned basic brown stock till it coats a spoon.
