The bank holiday weekend has whistled passed, but just because the barbecue has gone back in the shed doesn’t mean that dinner has to be any less exciting. It is #EnglishWineWeek after all! On that note, what better way to liven up your workday supper than with the elegant simplicity of a demi-glace? A staple of continental cooking for hundreds of years, this sauce makes an effortless pairing with Pan Fried Duck Breast, Creamy Mash and Spring Veggies.

Add this recipe to your repertoire and you’ll have a friend for life…

Serves 8

Ingredients
15g fat or dripping
1 onion, chopped
4 rashers streaky smoked bacon, chopped
1 celery stalk, chopped
1 leek, chopped
2 carrots, chopped
2 tbs flour
3tbs tomato puree
4 mushroom, chopped (optional)
250ml red wine
350ml stock

Method

Fry all the vegetables and bacon until golden brown.

Stir the flour through the vegetables and add the tomato puree and cook. Add the wine and stock stirring well. Simmer for 30 minutes.

Strain the vegetables and add more stock and repeat the above and strain again for a weaker demi-glace but good back up demi-glace!!!

Use as a base for a sauce adding Madeira or wine plus a bit of stock till the right flavour is desired!!

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Like this one? Want to try some more great sauce recipes? Why not come along to our Useful Sauces Class?