Low Sodium Demi Glace
Ingredients (1 batches)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | oz | Onions, white small, diced |
| 2.00 | oz | Carrots small, diced |
| 2.00 | oz | Celery small, diced |
| 2.00 | floz | Vegetable oil |
| 2.00 | oz | Tomato paste |
| 3.00 | qt | Water |
| 6.00 | tbsp | Knorr Ultimate Low Sodium Roasted Beef Base 6 x 1 Lb |
| 3.00 | oz | All-purpose flour |
| 3.00 | oz | Butter |
Preparation
1. Brown the onions in the hot oil; add the celery and carrots and stir constantly over medium heat until all vegetables are well carmelized.
2. Add tomato paste and continue to cook until tomato paste begins to caramelize.
3. Add water and Knorr Ultimate Low Sodium Beef Base and bring to a simmer.
4. Prepare a pale roux by cooking together the butter and flour.
5. Gradually add the hot stock mixture to the roux, whipping until smooth.
6. Simmer for approximately 1 hour or until the sauce has reduced by 1/3. Skim the surface of the sauce as necessary.
7. Strain sauce through a fine chinoise and use as needed.
Yield: 2 qts.
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