Sauce Base

7 comments

Appears in Cook's Illustrated March/April 2011

    

Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

SERVES Makes 1/2 cup

TIME 1¼ hours

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WHY THIS RECIPE WORKS

In our Sauce Base recipe for Pan-Seared Steaks, roughly chopping the aromatics increased their surface area, which offered more opportunity for flavorful browning when we sautéed them. Mushrooms ramped up the savory flavor, and browning gro...

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