The Ultimate Steak Sauce (French Demi-Glace recipe)

By Alex · 120 min

Ingredients

Instructions

1. Fry the vegetables and bacon in butter.
2. Sprinkle in the flour and cook until blonde-brown.
3. Add the tomato purée and cook for 1-2 minutes until its sharpness fades.
4. Take the pan off the heat and let it cool to room temperature.
5. Whisk in the boiling hot brown stock.
6. Add the fresh tomatoes, garlic and herbs.
7. Cook for 1 to 1.5 hours, skimming the scum regularly.
8. Pass through a fine mesh sieve, add a dash of Madeira, and thicken with a slurry if needed.
9. Pass through a fine mesh sieve again.

Summarized from Alex's video. Watch it for the details.

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