Sauce
Demi-Glace Sauce
2 cups water
2 (1.5-ounce) containers Demi-Glace Gold or 4 ounces frozen Bonewerks Culinarte Glace de Veau Bouquet Garnie*
1 teaspoon black peppercorns
2 small bay leaves
1/4 cup parsley stems
1/2 teaspoon dry thyme leaves
1/4 cup madeira wine
2 tablespoons butter
2 tablespoons chopped onions
2 tablespoons all-purpose flour
In a nonreactive heavy saucepan, heat the water over medium heat. Stir in the Demi-Glace Gold or the frozen Bonewerks Glace de Veau. Continue stirring until melted completely. Tie the peppercorns, bay leaves, parsley stems and thyme leaves in a double-thickness square of cheesecloth to create a bouquet garni and add it and the madeira wine to the saucepan. Bring to a boil, reduce heat and simmer slowly about 8 minutes.
Meanwhile, in a small saucepan or skillet, melt the butter over medium heat. Add the onions and let cook a minute. Reduce heat to medium low. Blend the flour into the onions and stir constantly 6 to 8 minutes until the flour turns golden brown and forms a roux.
When the liquid ingredients finish simmering, remove the bouquet garni and slowly whisk in the brown roux. Continue whisking until the mixture thickens. Simmer 1 more minute, then strain through a fine strainer, pressing well on any solids. Discard solids. Makes about 2 cups.
Per (4-tablespoon) serving: 71 calories, 35 percent calories from fat, 3 grams total fat, 2 grams saturated fat, 8 milligrams cholesterol, 8 grams carbohydrates, .12 gram total fiber, .17 gram total sugars, 8 grams net carbs, .25 gram protein, 317 milligrams sodium.
*Available at some high-end butcher shops, natural food stores and gourmet groceries.
