Barbecue Sauces

Barbecue Sauces-can give individuality, and distinction, to simply grilled, roasted, broiled, braised, or rotisserie cooked meat, fish, or poultry. All the barbecue sauces can also be used as a dip.

Refer also to Barbeque in Volume 1- Section4= Chapter 1- Some Cooking Terms and Methods Defined

Uncooked Barbecue Sauce

Mix together 1 ½ cups ketchup, 1 dry chilli pepper, soaked in water until soft and finely diced, ¼ cup lemon juice, 1 teaspoon each of prepared mustard and freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Add 1 garlic clove split, 1 onion, halved, and 1 bay leaf. For meat or poultry.

Two Basic Barbecue Sauces

In a saucepan heat 3 tablespoons bacon drippings, and stir in 1/4 cup grated onion and 1garlic clove, mashed. Cook the mixture over medium heat for 2 minutes, stirring constantly, until meat begins to brown.

            In a bowl, mix 1cup tomato ketchup, ¼ cup each cider vinegar and Worcestershire sauce. 1 tablespoon prepared mustard, 2 teaspoons paprika, 1 teaspoon each of Tabasco and chilli powder, and 1/2 teaspoon salt. Add this to the saucepan and cook the sauce, stirring constantly, over low heat until it thickens. Simmer the sauce gently for 10 minutes and serve it very hot, with any barbecued meat or fowl.

OR

Saute 5 garlic cloves, diced. In 1/3 cup olive oil until the garlic is golden. Add ½ cup red wine, Bring he wine to a boil, and simmer for 2 minutes. Add ¼ cup A.1. Sauce, 2 tablespoons brown sugar, 1 teaspoon each of salt, pepper, mustard, and oregano, 1 cup brown stock, and ½ cup tomato paste and simmer over low heat for 15 minutes Correct the seasoning to taste with a dash of Tabasco and lemon juice. For meat, game, or poultry.

General Purpose Basting Sauce

Combine 1 ½ cups olive oil, 1 cup red wine, ¼ cup vinegar, 1 teaspoon minced parsley, 1 tablespoon salt, 2 garlic cloves, crushed, and ¼ teaspoon freshly ground black pepper.

OR

Combine 1 cup tomato ketchup, ½ cup butter, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, the juice of 1 lemon, and 4 thin slices of lemon. Simmer the mixture for 10 minutes. For all meats and poultry.

Dry Spicy Barbecue Rub-This mix can be used for meat, poultry, fish, or vegetables, and is especially good on potato chips.

Dry Rub Mix

ground cumin

paprika

garlic powder

onion powder

 chilli powder

salt

cayenne pepper

black pepper

white pepper

crushed red pepper

brown sugar

          In a large bowl, combine 1/4 cup each of cumin paprika, garlic powder, onion powder, chilli powder, salt, ground pepper and crushed red pepper. Add 1/2 cup dark brown sugar.

          Mix all ingredients together well.

          Store in clean zip-loc freezer bags until ready to use.

To Use- Pour out amount required. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight. Use a greased pan, to cook.

Aussie Style Barbecue Sauce

1 onion,     minced very finely

1/4 cup       water

1/2 cup       ketchup

1/4 cup       red wine or good beef stock

1/4 cup       Worcestershire sauce

2 Tbsps.       vinegar

1 Tbsp.        instant coffee.

1/4 cup       brown sugar, packed

1 oz.           margarine

2 tsp.                     lemon juice

1.    Saute, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes

2.   This sauce is great with ribs, chicken, or meatloaf

          To Use:

            Depending on size, after a meatloaf has cooked for about 30 minutes, pour half of the sauce over the meat,           and bake 45 minutes more basting often with remaining    sauce. All other meats should be half to three- quarters       cooked before basting with sauce.

Brazilian Barbecue Sauce

Saute 2 cups coarsely diced Spanish onions in ¼ cup butter until they are transparent. Add 1garlic clove, finely diced ½ teaspoon oregano, the juice of 1 large lime, and salt and pepper to taste. Cook the mixture over low heat for 3 to 4 minutes, add 2 cups red wine, and bring the sauce to a boil. Reduce the heat and simmer the sauce gently for 5 minutes. Just before serving, add ½ cup each of butter and minced parsley. Serve with steak or hamburgers.

Cajun Barbecue Sauce

Heat 2 tablespoons butter over low heat until it foams and saute 1 green pepper, 1  small onion, and ½ small garlic clove, all finely diced, until they are golden brown. Stir in 1 tablespoon flour and blend well. Stir in 2 cups tomato puree and cook the mixture until it thickens, stirring constantly from the bottom of the pan. Add 1/4 cup minced celery tops 3 tablespoons Worcestershire sauce, 1tablespoon each of finely minced parsley and chives, 2 teaspoons chilli powder, and ½ teaspoon salt. Simmer the sauce gently over very low heat, or place an asbestos mat under the saucepan, until the vegetables are tender. If the sauce seems too thick, add a little stock or hot water.

Chinese Barbecue Sauce

Mix 6 teaspoons dry mustard with enough white wine to make a fairly thick paste. Add 6 preserved Kumquats, very finely diced, and 1 tablespoon of the syrup in which they were preserved. Blend thoroughly with 2 to 3 tablespoons soy sauce. For any barbequed meat.

Chinese Ginger Barbeque Sauce

Mix  together 1 cup soy sauce, 2 garlic cloves crushed, 1 tablespoon grated fresh ginger, and ½ cup each of Sherry and Tomato ketchup. Use as a marinade for spareribs and other pork cuts and for basting the meat.

Sweet and Sour Barbeque Sauce

In a saucepan mix 1cup each of red-wine vinegar, water, and brown sugar. Add 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon dry mustard, 1 cup pineapple chunks, fresh or frozen, 1 green pepper, seeded and cut into strips, and 2 tomatoes, peeled and cut into wedges. Bring the sauce to a boil and simmer it gently for 10 minutes. Stir in 1½ tablespoons cornstarch, mixed to a smooth paste with ¼ cup cold water and cook the sauce, stirring, until it is clear and thickened. For chicken, shrimps, roast pork, or spareribs

Fish Barbeque Sauce

Saute ½ cup onions, finely diced, in ¼ cup olive oil until the onions are golden but not brown. Add 1 cup tomato paste, 2 tablespoons Worcestershire sauce, ½ cup strained honey, and 1 teaspoon each of basil and salt. Simmer the sauce for 5 minutes, stirring constantly, and add ½ cup red wine Strain the sauce through a fine sieve and use it for basting grilled fish.

French Barbeque Sauce

1/3 cup       corn syrup

1/3 cup       white wine

¼ cup                   corn oil

¼ cup          Dijon mustard

2 Tbsp.        parsley, c hopped

1                 garlic clove, crushed

1 tsp.           salt

1/8 tsp        pepper

1/3 cup       onion or shallots, diced

Saute onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.

Leman Butter Barbeque Sauce

In a saucepan combine 1 cup butter with ¼ cup each of lemon and Sherry, 1 teaspoon Worcestershire sauce, 1 garlic clove, 1 teaspoon minced parsley, and ½ teaspoon salt. Bring the mixture to the boiling point but do not cook it. Use for basting grilled meats and poultry.

Mexican Barbeque Sauce

Combine 1 cup olive oil, ½ cup vinegar, 3 tablespoons each or finely minced shallot and green pepper, 1 cup tomato juice, 1 teaspoon oregano, 1 tablespoon chilli powder, 4 garlic cloves, crushed, and 1 tablespoon salt. Simmer the mixture for 10 minutes. Use for basting meats and fish.

Orange Barbeque Sauce

In 1 cup olive oil, saute 4 garlic cloves, crushed, and ¾ cup diced onions until they are golden but not brown. Add 1 cup each of ripe olives and tomatoes, both finely diced, 1 cup red wine, 2 tablespoons Worcestershire sauce, ½ cup each of orange juice and brown sugar, the juice of 1 lemon, the grated zest of 1 orange, 1 teaspoon rosemary, 3 tablespoons diced green pepper, and ¼ cup minced parsley. Bring the mixture to a boil and simmer it gently for 20 minutes. Strain and use for basting grilled meats and poultry. .

The Tomato Sauces

The Tomato Sauces

The latest of the Mother Sauces, because tomatoes come from South America and Europeans long believed them to be poisonous.

            Basic Tomato Sauce

In a heavy saucepan in 3 tablespoons butter cook 1 small carrot and 1 small onion, coarsely diced, until the onion is soft but not brown. Add ¼ cup flour and cook it, stirring occasionally, until it starts to turn golden. Add 2 to 2- ½ cups cooked tomatoes or diced fresh tomatoes, 1- ½ cups brown stock or water, 2 garlic cloves, crushed, a bouquet garni, 1 teaspoon sugar, ½ teaspoon salt, and a pinch each of thyme and pepper. Bring the sauce to a boil and simmer it, stirring constantly, until it thickens. Simmer the sauce, stirring occasionally and removing the scum as it accumulates on the surface, for 1 to 1 ½ hours, or until the sauce is reduced to about 2 cups. Discard the bouquet garni. Strain the sauce through a fine sieve, rubbing the pulp through. Bring it again to a boil and simmer it for 4 to 5 minutes longer, stirring constantly.

            Store the sauce in a jar, covered, in the refrigerator. If it is not used within a week, reheat it, cool it and resieve it. Return the jar to the refrigerator. A little Sherry poured over the surface of the sauce will hold it longer than a week. The Sherry may be stirred into the sauce

Tomato Sauce No. 2

1 quart                 fresh or canned Roma tomatoes-                                          crushed or chopped

1                           onion, dice

8                           cloves, in bag

3 Tbsps                  fat

3 Tbsps.                flour

                             Salt pepper, as needed

1. Set the tomatoes, onion and cloves on the fire and cook for twenty minutes.

2. In another stock pot make and cook roux.

3. Remove cloves from tomatoes; then add tomatoes to roux season and cook. This makes a thin sauce, if a thicker sauce is preferred use more roux

Rich Tomato Sauce

In a saucepan in 3 tablespoons olive oil sauté 1 garlic clove and 1 large Bermuda Onion, both finely diced, and ½ large green pepper and ½ small carrot. Both diced, stirring constantly, until the onion begins o brown. Add 1 quart fresh diced tomatoes and 1 large bay leaf tied with 4 sprigs of green celery tops and 1 small sprigs of thyme. Season to taste with salt and pepper and cook the sauce slowly over low heat for 40 minutes, or until it becomes thick. Strain it through cheesecloth or a fine sieve. For meat, fish, poultry, or vegetables.

Tomato Sauce Diable

In a saucepan combine ½ cup tarragon vinegar, 1 teaspoon each dry mustard and paprika, 1 scant teaspoon salt, 2 small garlic cloves, 1 large bay leaf, a pinch of cayenne, and 12 peppercorns, gently bruised. Reduce the liquid over high heat by half and strain it through a fine sieve, pressing gently. Add 1 cup rich tomato sauce heated, bring the sauce to a boil, and simmer gently for 8 to 10 minutes. Add ¼ cup boiling beef stock, 1 tablespoon sweet butter, and 1 scant teaspoon Worcestershire sauce. For broiled meat or fish.

Tomato Puree

Peel, seed and dice 4 ripe tomatoes and combine them in a heavy saucepan with 2 tablespoons butter. Cook the sauce, stirring frequently, until the tomatoes are reduced to a                                              smooth pulp and strain the pulp through a fine sieve. There will be less than a cup. (The amount will vary according to the liquid content of the tomatoes). Season the sauce with salt to taste

Tomato Sauce for Pasta

Peel, quarter, and seed 6 large ripe tomatoes. Put them in a saucepan with ½ teaspoon salt, a small onion stuck with 2 cloves, ½ cup chicken stock, and a few leaves of sweet basil. Cover and simmer for 35 to 40 minute, or until the tomatoes are very soft. Strain them through a fine sieve and stir in 1 tablespoon butter

.Mushroom Tomato Sauce

Saute 2 garlic cloves, crushed and diced, in ¼ cup olive oil until the garlic begins to colour. Add 1 pound mushrooms, sliced, and simmer for 10 minutes. Add 2-½ cups tomatoes, 2 leaves of sweet basil, a pinch of cayenne, and salt to taste. Cover and simmer for 1 hour over low heat, stirring occasionally

Tomato-Meat Sauce No.1

Saute 1 onion and 1 garlic clove, both diced. In 2 tablespoons olive oil, until the onion is golden. Add 1 can tomato paste, stir, and cook for 3 minutes. Add salt and pepper to taste, 2- ½ cups warm water, ½ pound of ground lean beef or pork, and 1 bay leaf. Cover and simmer for 1-½ hours.

Tomato-Meat Sauce No.2

Brown 1 minced medium onion and 2 minced cloves garlic lightly in ¼ cup olive oil in large saucepan. Add 1 pound ground chuck, and brown lightly. Add 1 can (28 ounces) tomatoes, 1 can (6 ounces) tomato paste, 2 teaspoons salt, 1/8 teaspoon cayenne, 1 teaspoon sugar, pinch basil, 1 bay leaf, and 2 cups water. Simmer, uncovered, about 1- ½ hours.

Hollandaise Sauces

NOTE: AS A HEALTHIER ALTERNATIVE, VELOUTE SAUCE MAY BE USED AS A SUBSTITUTE FOR ANY HOLLANDAISE SAUCE, JUST ADD THE ADDITIONAL FLAVOURING, AS DESIRED. 


 Hollandaise Sauces -as with Béchamel Sauce and for the same reason, many professional cooks don't consider Hollandaise as a mother sauce. Of those that do consider it to be a mother sauce; their reasoning is probably that Hollandaise is really just a warm mayonnaise

Traditional Method:

3                           egg yolks

1/2 cup                 melted butter

1 Tbsp                            lemon juice

                             Salt, pepper, cayenne, as required

1. Using a piano wire whip and a stainless steel bowl, beat egg yolks.

2. Hold bowl over hot (not boiling water) and continue to beat until yolks start to thicken, being careful not to create scrambled eggs. Slowly add melted butter, alternating lemon juice, while continuing to beat yolks.

3. Season. Sauce should have a smooth velvety texture and should not look greasy. Should make slightly over 1 cup.

Method 2:

In top part of double boiler, beat 3 egg yolks with a wooden spoon. Add 1/4 tsp. salt, dash cayenne, and 1 Tbsp. lemon juice. Stir in 1/2 cup melted butter. Add 3 Tbsp hot water. Put over hot (not boiling) water, and cook, stirring, 4 or 5 minutes, or until thickened. Good on eggs, fish, and vegetables. Makes about 2/3 cup.

The White Sauces

The White Sauces

          The Two main variations of White Sauce are Béchamel and Veloute. Veloute is the real "Mother Sauce" Bechamel a short shelf life derivative

The Brown Sauces: Glace de Cuisine, Glace de Viande, Demi Glace, Sauce Espagnole

The Brown Sauces,

Glace de Cuisine, Glace de Viande, Demi Glace, Sauce Espagnole

Contrary to what is written in many modern (especially American) Cook Books, Espagnole, Demi Glace, Glace de Cuisine, and Glace de Viande are not the same thing, (if they were the French would not have gone to the trouble of giving them different names). For some inexplicable reason (for the terms seem self explanatory), American cooks; often reverse Demi glace and Glace de Viande; and then only if they recognize any difference at all.

The glazes were in common use long before any one ever heard of the Americas, the tomato, or Espagnole sauce. Glace de Cuisine is actually any rich stock or broth (including fish or pure vegetable) that is used as a glaze for food. Demi glace is any rich stock or broth that is reduced by half or three quarters and while it should "coat" a spoon; it is normally still a relatively thin liquid. Glace de Viande is made the same way, but is normally reduced by a factor of 8-10, has a thick syrupy or paste like, highly concentrated consistency; often used in a glaze but may also be used in soups, stews, and sauces.

Demi-glace (or half glaze), which did not originally contain Espagnole sauce, and therefore tomato is now the most often used of all the Mother Sauces

Glace de Cuisine-which includes many types of aspic- As is demonstrated in this impressive recipe taken from Secrets de la natute et de l’art concernant les aliments (1769).and the other recipes which follow, is a thick, syrupy substance obtained by boiling down an unthickened stock of meat, poultry, more rarely game, vegetables, or even fish. Stock glazes are used as an essence to be added to certain sauces, in order to enhance their flavour, or to baste dishes to be browned in the oven. They are also used as the base for a sauce when adding other ingredients.

            “Take a quarter of a large ox, a whole calf (or a part only, depending on its size), two sheep, two dozen old hens and two old cocks, or a dozen old turkeys, plucked and drawn. After defatting all this meat and scalding and cleaning the calf’s and sheep’s feet separately, put it all in a large boiler. Add the hot liquor from 12-14 litres of stag’s horn gratings, boiled separately and put through the press. Then pour four buckets of spring water over it all. Put the lid on the boiler, sealing the edge with a flour-and-water paste (this was the original pressure cooker). Apply a weight of 50-60 pounds. Boil the meat over a low even flame, without skimming it, for six hours or more if necessary, until it is sufficiently cooked-when the bones can be easily detached. Remove the largest bones, leaving the boiler over the heat to keep the meat very hot. Take the meat out as quickly as possible, chop it up immediately, and then put it in a large press with hot iron plates to extract all the juices. As soon as this operation is completed, add the extracted juices to the hot stock left in the boiler and strain immediately through a large horsehair strainer.

Glace de viande can sometimes be purchased but is very expensive$ 40-50 per pint, and if you look at the list of ingredients, usually has additives and other adulterations which make it easier and cheaper to make. The recipe which follows is the real thing (in modern form) is easy to make, though still time consuming; and much cheaper (to you) than the imitations you can buy. A little goes a long, long way and it stores indefinitely in the freezer.

     Original Glace de Viande-

      Remove all the fat from 4-5 quarts brown stock, as made and        described in previous chapter.

1)  When stock is as clear as possible, bring to a full rolling boil reduce it down by half.

2)  Strain through a muslin cloth (cheesecloth), then boil it down again and strain. Continue this process until it will coat the back of a spoon, (this would be a true Demi-glaze.

3)  Continue and reduce by about 90 %( yes, until only 2-2-1/2 cups of thick syrup or paste remain.

4)  Each time, reduce the temperature a little more as the glaze becomes more concentrated; you only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn't burn dry.

5)  Allow to cool at room temperature, and transfer to a large Ziploc freezer bag.

6)  Squeeze out all air, seal, and press to flatten.

7)  Refrigerate until solidified, and then freeze until needed.

8)  To use: Use in any recipe that calls for Glace de Viande or just a small amount of Demi Glace (you probably have an American recipe, calling for demi glace in error; they really mean Glace de Viande).If the recipe calls for more than a couple Tbsps. of demi glace it probably means demi glace.

9)  Glace de Viande can also be used to enrich any gravy or sauce, by stirring in 1-2 Tbsps. Just cut or break off a small chunk of the frozen glace and stir into the sauce. Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande=about 5 fl. oz. stock.

Recipe No. 2-Chop into small pieces 4 pounds each of shin of beef with the bones, veal shank with the bones, veal bones and beef bones, and ½ pound each of fresh pork rind, blanched, and lean ham. The shank end of a ham will do very well for this purpose. Sprinkle the mixture with a little rendered suet and brown it in a roasting pan in a very hot oven (450 F.). Turn into a large kettle.

            Add ¾ pound each of carrots and onions, coarsely cut, a large bouquet garni, and5quarts white stock or water. Bring the liquid to a boil and simmer the mixture, partly covered, removing the scum as it accumulates on the surface, for 12 hours. Skim off the fat and strain the liquid through a fine sieve lined with cheesecloth. Set the broth aside to cool.

            Put the meat and bones in a saucepan, add a little rendered suet and brown it well. Add 1 cup white stock or water and simmer the stock until it is all but evaporated. Add the cooled broth to the saucepan and simmer the mixture gently until it is reduced to a thick puree. Remove the fat and strain the puree through a fine sieve into a bowl forcing through as much as possible of the meat and vegetables. Store this extract in sealed jars in the refrigerator.

1.    Similar methods are used with poultry, game, or vegetable stock to obtain a poultry, game, or vegetable glaze.

By boiling down a fish fumet to a syrupy consistency, then decanting it and straining it through muslin, a light-coloured fish stock is obtained, which is used to enhance the flavour of a fish sauce or to pour over fish before putting it in the oven.

Similarly, white poultry stock is boiled down to obtain a light-coloured poultry glaze, used to supplement certain sauces or for glazing.

          Now that we have brown stock we can also turn some of our attention to Espagnole Sauce (this is the brown sauce that many of us refer to as gravy). Even though the name "Espagnole" seems at first glance to be Spanish in origin, it is fundamental in French cuisine. Hundreds of years ago France and Spain were at war with each other. During this time some culinary fusion occurred and although French chef Careme is generally credited with inventing it; Espagnole was undoubtably one of the results.

Sauce Espagnole-from Careme’s recipe-Take a deep saucepan. Put in 2 slices of Bayonne ham. Place on top a noix of veal and 2 partridges. Add enough stock to cover the veal only. Boil down the liquid rapidly. Move the pan to a cooler part of the stove to extract all the juice from the contents. When the stock is reduced to a coating on the bottom of the pan, remove it from the stove. Prick the noix of veal with the point of a knife so that its juice mingles with the essence. Put the saucepan back on the stove on a low heat and leave for about 20 minutes. Watch the essence as it gradually turns darker.

            To simplify this operation, scrape off a little of the essence with the point of a knife, roll it between the fingers, if it rolls into a ball, the essence is perfectly reduced, if it is not it will stick the fingers together.

(In order to achieve a richer sauce, Careme used Glace de Viande rather than Demi Glace to create sauce Espagnole).

            Remove the saucepan from the stove and put it aside for 15 minutes for the essence to cool. It will then dissolve more readily. Fill the saucepan with clear soup or stock and heat very slowly. As soon as it comes to the boil, skim it, and pour 2 ladles into a roux.

            For the preparation of this roux, melt ½ cup butter and add to it, approximately the same amount of sieved flour, to make a rather liquid roux. Put it on a low heat, stirring from time to time so that little by little the whole mixture turns a golden colour. When adding the liquid, do not forget that the roux must not be on the stove while you are mixing in the first spoonfuls of stock; but it should be put on afterwards, so that it may be added boiling hot to the rest of the stock.

            When the 2 ladles of stock are poured into the roux, stir so as to make the mixture perfectly smooth. Now pour it into the saucepan with the veal noix. Add parsley and shallots, seasoned with half a bay leaf, a little thyme, 2 chives, and mushroom trimmings. Leave to simmer, stirring frequently. After a full hour skim off the fat. 30 minutes later skim off the fat again. Strain through a cloth into a bowl, stirring from time to time with a wooden spoon so that no skin forms on the surface, as this easily happens when the sauce is exposed to the air.

  Espagnole No. 1- modern recipe (as you can see this sauce is now exactly the same as the modern demi-glace except that it is not as thick, but then as you can also observe from the recipe shown, the modern demi-glace is not the original demi-glace).

            Make a brown roux with 2 tablespoons butter and ¼ cup flour. Add 1 tablespoon mirepoix, ½ cup diced mushrooms and 2-¼ lbs. crushed tomatoes. Stir in 4 pints brown stock and simmer gently for 3-4 hours, carefully skimming the sauce from time to time. Pass through a very fine sieve or better still strain through muslin, preferably when cold.

Yield- 1 gallon

1 lb. mirepoix (2 parts onion, 1 part carrot, 1part celery)                                                                                         

3 ozs. vegetable oil, hot                                     

4 ozs. tomato paste                                                      

1- 1/2 gallons brown veal or beef stock                                    

12 ozs. pale roux                                                   

1 Sachet d' Espices (Spice Bag)-(parsley, thyme, cracked pepper corns, bay leaf, garlic clove)

1. Brown the onions from mirepoix in hot oil; add remainder of mirepoix; continue to brown.

2. Add tomato paste; cook 7 minutes.   

3. Add brown stock; continue to simmer.         

4. Whip the roux into stock. Return to simmer and add spice bag.

5. Simmer 1 hour. Skim.

6. Cool; pour in jars and refrigerate.

Demi-Glace- modern conception: A rich brown, half strength, glaze; made by boiling and skimming Espagnole sauce and adding white stock or estouffade. It is the most often used of all the Mother Sauces andusually has an addition of Madeira, sherry, or a similar wine.

Sauces Derived From Demi-Glace:

Bordelaise:

1. Combine 10 ozs. green onions, 2 sprigs thyme. 1 bay leaf, 1/2 tsp. whole pepper corns with 1 pint red wine.

2. Reduce by 1/2.

3. Add 1 quart Demi-glace-reduce until coats back of spoon.

4. Add 4 oz. poached marrow. Finish.

Chateaubriand Sauce:

1. Combine 1 pint white wine, 14 ozs. shallots, 2 sprigs thyme, mushroom trimmings, and 1 bay leaf

 2. Reduce by half - until coats back of spoon.

3. Finish with Maitre d' Hotel Butter (butter, lemon juice, minced parsley).

Fines Herbs:

1.  Add fines herbs to 1 qt. demi-glace.

Jus de Veau Lie:

1. Add a slurry of corn starch or arrowroot to hot demi-glace. Madera-

1. To 1 quart of demi-glace add 8 ozs. Madera.

Marsala Sauce-

1. In 1 quart demi-glace combine 3 Tbsps. shallots and1/4 tsp. cracked pepper corns.

2. Reduce over moderate heat. Add 3 ozs. Marsala.

Mushroom:

1. Add sliced or whole mushrooms.

Robert Sauce:

1. Sauté 14 ozs. minced onions

2. Add 1 pint white wine; reduce by 3/4.

3. Add 1 quart demi-glace and reduce by 1/2

4. Dissolve 2 tsps. dry mustard in water. Add to sauce. Finish with butter.

©Al (Alex-Alexander) D. Girvan. All rights reserved.