Demiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1 1/2- to 2-quart pan over medium heat, melt 1 tablespoon butter; add 2 tablespoons minced shallots and stir often until limp but not brown, 2 to 3 minutes. Add 1/2 cup brandy and 1 tablespoon sherry vinegar; increase heat to medium-high and boil, stirring often, until liquid is almost evaporated, 5 to 6 minutes. Add 2 cups veal or beef demiglace (see notes); reduce heat and simmer, stirring occasionally and skimming off any residue that comes to the surface, for 10 minutes. Stir in 2 tablespoons drained green peppercorns in brine and salt to taste. Just before serving, over low heat, whisk in 2 more tablespoons butter; pour into a gravy boat.

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  • Nutritional analysis per 1/4 cup.

Nutrition Facts

42 calories; calories from fat 55%; protein 0.7g; fat 2.5g; saturated fat 0.9g; carbohydrates 4.4g; sodium 398mg; cholesterol 3.9mg.
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