Homemade Demi Glace Sauce - Very Tasty
Materials:
Fleshy bone marrow
Onion
Carrot
Celery
Garlic
Leave of Daphne
Black pepper
Parsley
Rosemary
Preparation of:
1.Place the fleshy bones we will use in a heat-resistant container, add the onion, carrot, (celery), garlic and black pepper, which we cut into a few pieces, and leave in the oven for 15 minutes until it is browned
2. Let's place the bones and vegetables in a large saucepan in cold water, add bay leaves, parsley, (rosemary), (red wine) and turn on the stove on low heat.
3. After it reaches the boiling point, let's take the foams on it continuously.
4. When most of the water evaporates, let's continue the extraction process by filtering it with a wire strainer.
5. After the sauce comes out dark, let's take it from the stove and put it in the fridge after the first heat comes out.
6. Since the oil residue on it will freeze in the refrigerator, we can take it easily. You can take the oil residue and make it ready for use.
2 окт 2024
