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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

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Old 11-15-2006, 02:55 PM   #12
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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
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