Classic French Sauces.

I made Chateaubriand a few weeks ago for my Mom on Mother’s Day. I made these two sauces for it. Both of these sauces are simple to make and are wonderful on their own as well as combined to make other sauces. First I made Espagnole Sauce which is the most time consuming of the two, the Demi-Glace uses all of the Espagnole Sauce. We had some of the Demi-Glace Sauce left after I made the Chateaubriand, so the next day I served it along with baked pork chops, it was wonderful!  These sauces will be made again and again in my house, they are so easy to make and really add something to whatever dish you are making. Check out the Chateaubriand Recipe Here.

French Sauces via LashesandDashes

Melting the butter.

French Sauces via LashesandDashes

Skimming the foam off the top of the melted butter.

French Sauces via LashesandDashes

The clarified butter.

French Sauces via LashesandDashes

The milk solids next to the clarified butter.

French Sauces via LashesandDashes

Measuring the flour.

French Sauces via LashesandDashes

Measuring the Clarified Butter.

French Sauces via LashesandDashes

Adding the Clarified Butter to my Stock Pot.

French Sauces via LashesandDashes

Adding in the chopped carrots.

French Sauces via LashesandDashes

Adding in the onions.

French Sauces via LashesandDashes

Sauteing the mirepoix.

French Sauces via LashesandDashes

Making the Sachet.

French Sauces via LashesandDashes

Adding in the flour to make the roux.

French Sauces via LashesandDashes

Whisking in the Stock.

French Sauces via LashesandDashes

Whisking in the tomato paste.

French Sauces via LashesandDashes

The Espagnole Sauce after adding in the paste.

French Sauces via LashesandDashes

The Espagnole Sauce coming to a boil.

French Sauces via LashesandDashes

Adding in the sachet.

French Sauces via LashesandDashes

Straining the sauce.

French Sauces via LashesandDashes

Adding in the Brown Stock to the Espagnole Sauce to make the Demi-Glace.

French Sauces via LashesandDashes

My little Sous Chef, Arianna.

French Sauces via LashesandDashes

The Demi-Glace boiling.

French Sauces via LashesandDashes

The Demi-Glace.

 

Clarified Butter

Ingredients 

1 stick unsalted butter

Directions

Heat butter over low heat in heavy bottom sauce pan. Simmer until foam starts to rise to the top of the butter. Begin to skim foam off top of butter, continue to skim foam. The foam is milk solids, keep the milk solids, they are great in mashed potatoes. Remove the clarified butter from heat. Clarified Butter can be kept in fridge for a month.

Espagnole sauce

Ingredients

1 cup onions, diced
½ cup carrots, diced
½ cup celery, diced
2 oz clarified butter
2 oz all-purpose flour
6 cups brown stock
¼ cup tomato purée

For Sachet:
1 bay leaf

½ tsp dried thyme

3-4 fresh parsley stems

4 inch square piece of cheese cloth

1 inch wide  piece of cheese cloth

To make sachet place parsley, thyme, and bay leaf in middle of square cheese cloth. Tie the sachet together with inch wide cheese cloth.

Directions

In a heavy-bottomed saucepan, place clarified butter. Add the mirepoix and sauté for a few minutes until it’s lightly browned. (Mirepoix is just a fancy word for diced carrots, onions, and celery) Don’t let it burn, though. Whisk the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a spoon to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a strainer. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Makes about 1 quart of Espagnole sauce.

Demi-Glace

Ingredients 

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems

Directions

Combine the Espagnole sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 20 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth if you used a sachet.

Makes about 1 pint of demi-glace.

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One thought on “Classic French Sauces.

  1. Pingback: Chateaubriand Recipe | Lashes and Dashes

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