Brown sauce is made from brown roux and brown stock or glaze of stock. It is one of the most widely used basic mother sauces. Demi glaze is a derivative of brown stock and it is widely used for the preparation of other brown sauce derivatives.
|S.no||Ingredients||Quantity||Method of Preparation|
|1||Fat||100 G||- Melt the butter in a thick bottomed sauce pan.|
|2||Flour||100 g||- Add the Mirepoix to the fat, and cook till brown.|
|3||Tomato Puree||50 g||- Add the refined flour, cook out slowly to a brown color stirring frequently.|
|4||Brown stock||1.5 L||- Add tomato puree and stir.|
|5||Bacon Trimmings||30 g||- Gradually mix in the boiling stock and bouquet garnie, stir and bring to the boil.|
|6||Mirepoix||As Required||- Add red wine and correct the seasonings.|
|7||Bouquet Garnie||As Required||- Simmer gently for 2-3 hours, skim when necessary and strain through chinois.|
|Red Wine||60 Ml|
Chasseur sauce, demi glaze
Chasseur sauce: Chopped shallots, Mushroom, tomato concasse and red wine.
Demi-Glaze: - Mixture of brown stock and brown reduced to glaze.