"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 11-15-2006, 02:46 AM   #11
Senior Cook
Join Date: Jul 2006
Location: Essex, England
Posts: 125
I made brown stock (Espagnole sauce) yesterday and it is reducing as I type.
It is one of those jobs that I seem to put of because of the time constraints, and yet once I put my mind to it I am in seventh heaven. It is often referred to as liquid gold.
I am not sure if it can be bought in the UK as a concentrate, but for anybody contemplating making classic sauces it is invaluable and worth the effort .
Good thread.
Thank you

Romany123 is offline   Reply With Quote
Old 11-15-2006, 02:55 PM   #12
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Demi-Glace is one of my ultimate staples too. I buy the 1/2-C ziplock containers and fill-away.

When I first started making veal/beef demi, I made it the traditional way with sauce espagnole and more stock reduced by half with aromatics, but now I do a shortcut version that tastes 95%+ as good.

First off, my stock is rich to begin with. I use 10lbs bones per gallon of water (along with the aromatics, tomato paste, sachet, etc). For veal demi, I buy 20lbs of split knuckles and make 2gal of brown veal stock. Then I freeze 2qt, and make demi with the remaining 6qts (yielding 2qts).

1 large onion, 1 carrot, 1 stalk celery are browned in a pot. Then I add half a cup of flour and enough oil to bring it to the "wet sand" consistency. Cook until I get a dark peanut-butter/brown coloration, and then I add my 6qts of stock. This is then simmered/reduced by 2/3 to 2qts. About an hour before it finishes I add a couple cloves of crushed garlic, a couple bay leaves, a few sprigs of parsley & thyme, and a teaspoon of black peppercorns. Then it's all strained.

Funny thing, I just picked up 20lbs this morning for a batch this Saturday.

Definetly a staple in any western kitchen. What hits my supply hard are some of the braises I do where I use it by the pint. Can't beat it for pan sauces either. Nothing like a simple Sauce Robert with perfect boneless pork rib chops, or a mushroom sauce on a piece of sirloin. The stock takes forever to make. If I had a house with space for an extra freezer, I would most likely make it in 10gal batches. Right now with my single freezer I can only fit a gallon or so of four different stock along with marinara sauce and a few quarts of demi. Have to make it 3 times a year to stay ahead.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:31 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.