The Real CHATEAUBRIAND SAUCE and Other Sauces Derived From DEMI- GLACE:

Just in case you may have been wondering, the small rectangle that appears just before the start of each of these recipes is there because blogger was unable to copy my initials as they originally appear on the pages of my Cook Book.  These recipes are all copy righted and I have reserved all rights; however, since some of you have chosen to ignore this fact; copy and then publish them as your own; I do wish that you (especially the Quebec website) would change –or at least look up the meaning of the professional or more technical culinary terms—can be found posted elsewhere in this blog. It would also be nice to be acknowledged.

Bordelaise:

1. Combine 10 ozs. green onions, 2 sprigs thyme. 1 bay leaf, 1/2 tsps. 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 ozs. poached marrow. Finish.

Chateaubriand Sauce:
Two different reductions, combined, then reduced again.

1. Combine and simmer 1 pint white wine, 14 ozs. shallots, 2 sprigs thyme, mushroom trimmings, and 1 bay leaf to make a strong infusion, strain and reduce liquid by half.

 2. Add 1 quart quality Demi-glace-reduce by half =until sauce again veneers the back of spoon.

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

CHATEAUBRIAND SAUCE No. 2

     1.   Put 1 oz. of diced shallots, a sprig of thyme and a bit of bay leaf, 1oz. of mushroom parings, and 1/4 pint of white wine into a stewpan.

     2.   Reduce the wine almost entirely.

     3.   Add 1/2 pint of veal gravy, and reduce again until the liquid only measures 1/4 pint.

     4.    Strain through cheese cloth, and finish the sauce away from the fire with 4 ozs.  Mattre d'Hotel butter, to which may be added a little minced tarragon.

     5.   Serve with “Chateaubriand." recipe for grilled fillet of beef. 

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