A Wine Dine and Play Recipe
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By: Sean Overpeck (CFE)
This classic French mother sauce has been a favorite at steakhouses and high-end restaurants for some time now. It takes a long time to make but is well worth it in the end. This recipe uses pinot noir wine from Row Eleven Vineyards.
Demi-glace (half glaze or half sauce) is a rich brown sauce in French cuisine, categorized by Antonin Carème as a ‘Mother Sauce.’ The term comes from the French word glace, which means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. Espagnole Sauce is a reduced brown stock made from browned meat, bones, and roux. Fresh tomatoes or tomato puree was a later addition by French chef Auguste Escoffier. The sauce is then reduced by half and strained of any leftover impurities. The basic recipe for demi-glace is provided by Escoffier, who is often considered to have established the method of French cooking, as well as codified many standard French recipes.
When I started working in restaurants in the early 2000s after leaving the military where I was also a cook, I fell in love with the many sauces chefs would make and wanted to learn them for myself. Demi-glace and Hollandaise, as well as other mother sauces, were projects of mine that I would do at home on my time off. Of course, being broke I couldn’t afford to buy veal or marrow bones to make a proper stock, so I would take the cheap way and buy a beef base or ready-made broth from the grocery store, which also saved on time. Over the years the sauce became a favorite, making it when I worked in Antarctica, Afghanistan, and Iraq for special holiday meals when we were allowed to cook with alcohol.
There are twelve ingredients for a demi-glace, which include your basic Mirepoix of celery, carrots, onion, and garlic cloves. This mixed with tomato paste, reduction with red wine, the addition and slow reduction of your stock and time. You need to have lots of time for this recipe, at least six hours, but preferably eight to make it right. Once finished, however, you will be tasting a piece of heaven that you can enjoy on a steak, some potatoes, or many other things. This recipe is designed for ten people, with a two-ounce portion serving per person. Make sure that you have the right equipment before starting the job, which goes beyond food ingredients to cover your tools for your total mis en place. These items include Measuring cups and spoons, a stirring spoon that is preferably stainless steel, not wood. A Chef knife, a green cutting board for vegetables, a frying pan, chinois strainer, can opener, a gas or electric range, wire whip/whisk, stove-top pot or larger stock pot, and a bowl.
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| Row Eleven Demi-glace / Picture courtesy of The Radical Homemaker |
The first preparation steps to this recipe include washing the celery, carrot, and onion in a three sanitation system of wash, FIT (or 5 ppm bleach solution), and rinse water to properly clean against any contaminants, plus was away from any pesticides.
Using the green cutting board and your chef knife, cut the ends from the carrot, then slice into large ½ inch chunks, repeat this process with the celery. Peel the skin from the two shallots; firmly chop up into smaller pieces.
Next, open a can of tomato paste and set aside two tablespoons.
For your stock, you have two options. The first is to cook veal or marrow bones with vegetables, mixed seasonings covered in water in a stock pot all day to create a hardy fresh beef stock. The second option is to purchase powder or liquid stock from the store, boil water on the stove and add the powder, or cube as directed on the boxes instructions for a quick bone broth.
Now that your basic preparation is done, it is time to cook your sauce. Turn on your electric or gas range to medium-high heat. Place your medium to large size pot onto the stove-top, and add the 2 ounces of olive oil. Turn the pot to move the oil coating the bottom of the pan. Place your pre-sliced vegetables, and garlic cloves into the pot, and stir using a spoon. Move them around 2 or 3 times a minute to avoid them sticking or burning to the bottom of the pot. Add the pinch of salt and pepper, and continue to stir for another five to eight minutes, sweating the vegetable mirepoix down. Add the tomato paste, and then stir constantly for the next one to two minutes to avoid scorching the pan. Reduce the heat lower if necessary. Add the Row Eleven Pinot Noir, and then switch your stirring utensil to a wire whip (whisk). Stir rapidly for the first fifteen to thirty seconds, then reduce the heat further on the stove to medium, and from their keep an eye on the sauce stirring once or twice every minute.
After about six to ten minutes, the wine will begin reducing into the vegetable mixture. Once it has reduced (evaporated) by about 75%, then add your beef/veal stock to the pot. Stir it around a few times, and then reduce the heat to low. Put a lid on the pot, leaving a small portion open for steam to be released. In a separate fry pan over medium heat, add the butter, and swirl it around. Once the butter is melted, add your flour and stir to combine the mixture. You can use a whisk or wooden spoon of your choice. Once combined, let the mixture sit for a minute or two, and stir regularly to avoid burning the roux. You want the color to be a light tannish versus white. Remove the roux the stove, then add it to your stock pot liquid, and mix vigorously together for about 90 seconds. Replace the lid, the check on the pot every half an hour or so, giving it another stir. You want to cook the sauce until it has reduced by half the original amount, roughly 6-8 hours. Make sure you are drinking some Row Eleven wine while you wait. Remove the pot from the stove, and place a Chinois or strainer over another bowl, and slowly pour the sauce in. Use a spoon or whisk to stir the mixture, releasing it from the trapped vegetables and solid flour molecules that formed while it was cooking. The Row Eleven Pinot Demi-glace can now be served over your choice of red meat entrée, and starch or you can refrigerate the sauce and keep it up to 7 days before discarding.
Servings:
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10
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Ready In:
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8 1/2 hours
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Prep Time:
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15 min
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Cuisine Origin:
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France
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Cook Time:
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8 hours
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Cuisine Category:
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Sauces
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Inactive Time:
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00 min
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Difficulty Level:
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Medium
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Ingredients
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Imperial
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METRIC
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Equipment and Tools Needed:
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Nutritional Information
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Mis en Place
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general advice.
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Extra virgin olive oil
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2
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OZ
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60
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ML
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Cutting boards [1]
(green)
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Amount Per Serving:
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2 oz
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Carrot
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1
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Chef knife
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Carbohydrates:
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3g
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Celery, stalk
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1
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Wire whip
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Total Fat:
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2g
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Shallots
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2
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Can Opener
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Total Sugars:
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0g
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Salt
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Pinch
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1
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ML
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Char grill
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Sodium:
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250mg
| |
Black Pepper
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Pinch
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1
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ML
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Fry Pan
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Calories:
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35 kcal
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Garlic cloves
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4
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Chinois
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Protein:
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1 g
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Tomato paste
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2
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TBSP
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30
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G
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Digital Thermometer
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Cholesterol (HDL):
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0 mg
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Row 11 Santa Maria Pinot Noir
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1
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Cup
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240
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ML
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Measuring spoons
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Dietary Fiber:
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0 g
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Beef or veal stock
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3
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Cups
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590
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ML
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Measuring cups
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Potassium:
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0 mg
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Butter, unsalted
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2
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OZ
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60
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ML
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Wooden / Metal spoons
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Vitamin A %DV.
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54 mg
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Flour
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3
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TBSP
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45
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G
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Saucepan / Saute pan / Stock Pot
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Vitamin C %DV.
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2 mg
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Bowl
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Omega 3 Fatty Acids:
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0 mg
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Nutritional Assessment Data:
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The nutritional guidelines listed above, meet with the criteria in accordance to the FDA FOOD CODE REGULATIONS
(21 C.F.R. Part 101 et seq.) established in May 2017
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*The items in green listed above indicate that these are smarter choices for your bodies nutritional needs
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NOTE: The nutritional information shown above is an estimate based on the ingredients and preparation of this recipe. It should not be considered a substitute for a professional nutritionist’s advice.
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*Visit a reputable health website or consult your nutritionist/health care professional for your recommended daily protein and sugar/carb intake
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*The red items above indicates danger, and to watch your intake to avoid possible future health issues
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Notes for Preparation
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Method
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1
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* To begin, see the Notes for Preparation section (to the left) for Mis en Place, vegetable, and fruit cuts in this recipe *
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1
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Cutting Board [1] Colors: Green is for cutting vegetables
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2
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Place your medium to large size pot onto the stove-top, and add the olive oil. Turn the pot to move the oil coating the bottom of the pan.
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2
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Wash, sanitize [2, 3], and rinse the Celery, Carrot, and Shallot to clean it thoroughly.
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3
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Place your pre-sliced vegetables into the pot, and stir using a spoon. Move them around 2 or 3 times a minute to avoid them sticking or burning to the bottom of the pot.
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3
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On a Green cutting board cut the ends from the carrot, then slice into large ½ inch chunks, repeat this process with the celery
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4
5
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Add the salt and pepper, and continue to stir for another five to eight minutes.
Add the tomato paste, and then stir constantly for the next two minutes to avoid scorching the pan.
|
4
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Peel the skin from the shallot; firmly chop up into smaller pieces
|
6
|
Add the Row Eleven Pinot Noir, and then switch your stirring utensil to a wire whip (whisk). Stir rapidly for the first fifteen to thirty seconds, then reduce the heat on the stove to medium, and from their keep an eye on the sauce stirring once or twice every minute.
|
5
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Open a can of tomato paste and set aside two tablespoons
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7
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After about six minutes, the wine will begin reducing into the vegetable mixture. Once it has reduced (evaporated) by about 75%, then add your beef stock to the pot. Stir it around a few times, and then reduce the heat to low put a lid on the pot, leaving a small portion open for steam to be released
|
6
|
For your stock, you have two options. The first is to cook veal bones in an oven at high temper with vegetables, mixed seasonings covered in water in a stock pot all day to create a hardy fresh beef stock.
|
8
9
10
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In a separate fry pan over medium heat, add the butter, and swirl around the pan.
Once the butter is melted, add your flour and stir to combine the mixture. You can use a whisk or wooden spoon of your choice.
Once combined, let the mixture sit for a minute or two, and stir regularly to avoid burning the roux. You want the color to be a light tannish versus white.
|
7
|
The second option you can purchase powder stock from the store, boil water on the stove and add the powder, or cube as directed on the boxes instructions.
|
11
12
13.
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Remove from the stove, then add the roux to your stock pot, and mix vigorously together for about 90 seconds.
Replace the lid, the check on the pot every half an hour or so, giving it another stir.
You want to cook the sauce until it has reduced by half the original amount, roughly 6-8 hours. Make sure your drinking some Row 11 wine while you wait.
|
14
|
Remove the pot from the stove, and place a Chinois or strainer over another bowl, and slowly pour the sauce in. Use a spoon or whisk to stir the mixture, releasing it from the trapped vegetables and solid flour molecules that formed while it was cooking.
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15
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* See the temperature and cooking chart below for the recommended guidelines of cooking *
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Drink Recommendations For This Dish
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Recipe Assembly And Garnish
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1
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Row Eleven Santa Maria Pinot Noir, or Russian River, and Vinas 3
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1
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The Row Eleven Pinot Demi-glace can now be served over your choice of red meat entrée, and starch or you can refrigerate the sauce and keep it up to 7 days before discarding.
|
For steaks and Chops:
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Blue
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100-110°f
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38-43 oc
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Pittsburg (B&B)
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115°f
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46 oc
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Rare
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120-125°f
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49-52oc
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Medium Rare
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130°f
|
54oc
|
Medium
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140-145°f
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60-63oc
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Medium Well
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150°f
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66oc
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Well Done
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155-160°f
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68-71oc
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Recommended Guidelines For Cooking:
| ||
Vegetables
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125-130°f
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52-54oc
|
Seafood / Shellfish
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135-140°f
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58-60oc
|
Roast Beef / Pork
|
145°f
|
63oc
|
Ground Beef / Pork
|
155°f
|
68oc
|
Poultry
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165°f
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77oc
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Citations [1] and Other Notes:
- One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods so that you don’t cut lettuce on the same board you used for cutting raw poultry. The green board is for cutting fruits and vegetables, and the yellow board is for cutting up raw poultry.
- According to Food Service regulations (21 CFR Part 173), it specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million). The produce must be rinsed with potable water following the chlorine treatment.
- A Mirepoix (pronounced "meer-pwah") is a combination of chopped carrots, celery, and onions used to add flavor and aroma to stocks, sauces, soups, stews as well as for a bed on which to braise foods, usually meats, or fish. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots, and 25% celery. The French mirepoix ingredients are commonly referred to as aromatics. Visit the Grand Food Dictionary Online to read more.
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The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
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“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
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TTFN
