The Ultimate Steak Sauce (French Demi-Glace recipe)

Mother Sauces Ep4 : French Sauce Demi-Glace and Sauce Espagnole both require solid spots in your culinary repertoire... SquareSpace : 10% off your 1st order using : http://www.squarespace.com/frenchguy French Mother Sauce Espagnole Recipe : --------------------- Ingredients : -1.5L of brown stock - 50g bacon - 50g carrots - 50g onions - 300g fresh tomatoes - 40g tomato purée - 10g garlic - 1 bunch of herbs ( bay, thyme, parsley ... ) - 60g flour ( for thickening ) - 60g butter ( for thickening ) Instructions : Fry up vegetables and bacon in butter. Sprinkle flour and cook it, till blonde-brown. Add tomato puree and cook it till acidity fades away ( 1-2 mins) Get everything off the heat and let cool down to room temp. Pour in the boiling hot brown stock while whisking. Add fresh tomatoes, garlic and herbs. Cook for 1h - 1h30 and skim the scum regularly. Pass through a fine mesh sieve Add a dash of Madeira. Thicken if needed with a slurry. Pass through a fine mesh sieve. Voila. Support my work on : https://www.patreon.com/frenchguycooking Get My cookbook : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : http://www.dftba.com/frenchguycooking Become a member now ! https://www.youtube.com/channel/UCPzFLpOblZEaIx2lpym1l1A/join Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A Music by Epidemic sound : http://share.epidemicsound.com/sLDCS Music by Artlist : https://artlist.io/artlist-70446/?artlist_aid=frenchguycooking_496&utm_source=affiliate_p&utm_medium=frenchguycooking_496&utm_campaign=frenchguycooking_496 ( Get 2 extra months on your Artlist subscription) My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Director, Author, Host & Camera : Alex Editor : Joshua Mark Sadler Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex