Sauces Derived From Demi-Glacé:

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-glacé-reduce until veneers back of spoon.

4. Add 4 ozs. 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 veneers 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-glacé.

Jus de Veau Lie:

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

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

Marsala Sauce-

1. In 1 quart demi-glacé 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-glacé 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.