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Demi-Glace Brown Sauce 

       By: Chef Pong  

Recipe Detail :

Gravy Sauce or ‘Demi-Glace Brown Sauce’ is a sauce for  classic meat dish or a steak. 
Some people might call ‘Gravy’, golden brown thick sauce with intense flavors. Just put this sauce for more delicious on your favorite dishes.

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Gravy Sauce or ‘Demi-Glace Brown Sauce’ is a sauce for  classic meat dish or a steak. Some people might call ‘Gravy’, golden brown thick sauce with intense flavors. Just put this sauce for more delicious on your favorite dishes.
1. 350 ml. Beef Stock
2. 50 g. Carrots (cut into dice
3. 50 g. Chopped Onions
4. 50 g. Chopped Celery
5. Scrap Meat
6. 2-3 Bay Leafs
7. Thyme 
8. 150 ml. Red Wine
9. 100 g. Unsalted Butter

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1. Fry scraps meat in the pot to get brown color. Then add all the vegetable (cut into dice) and fry together.
2. Stir until vegetables soft (don’t let the bottom of the pot burn), then add Thyme, bay leaf down and fry together.
3. Pour red wine. Then scrap brown stain in bottom of pot and at side all out.
4. Pour beef stock down. Heat the fire, and then reduce to light. Simmer until dry out and remain half.
5. Filter in another pot. Simmer with low heat until dry out and remain half. 
6. Add cold unsalted butter, beaten with muzzle until smooth and season with salt and pepper.

Tips

You should season at last only, and you will get the real taste of sauce.
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Demi-Glace Brown Sauce



Gravy Sauce or ‘Demi-Glace Brown Sauce’ is a sauce for classic meat dish or a steak. Some people might call ‘Gravy’, golden brown thick sauce with intense flavors. Just put this sauce for more delicious on your favorite dishes.

Ingredient of Demi-Glace Brown Sauce

1. 350 ml. Beef Stock
2. 50 g. Carrots (cut into dice
3. 50 g. Chopped Onions
4. 50 g. Chopped Celery
5. Scrap Meat
6. 2-3 Bay Leafs
7. Thyme
8. 150 ml. Red Wine
9. 100 g. Unsalted Butter

How to Cook Demi-Glace Brown Sauce

1. Fry scraps meat in the pot to get brown color. Then add all the vegetable (cut into dice) and fry together.
2. Stir until vegetables soft (don’t let the bottom of the pot burn), then add Thyme, bay leaf down and fry together.
3. Pour red wine. Then scrap brown stain in bottom of pot and at side all out.
4. Pour beef stock down. Heat the fire, and then reduce to light. Simmer until dry out and remain half.
5. Filter in another pot. Simmer with low heat until dry out and remain half.
6. Add cold unsalted butter, beaten with muzzle until smooth and season with salt and pepper.

Tips Demi-Glace Brown Sauce

You should season at last only, and you will get the real taste of sauce.
 
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Post Date     06/03/2013 เวลา 13:02:12 ( 2393 Day ago.)
Edit Date      29/04/2013 เวลา 16:13:41 ( 2339 Day ago.)

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