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Demi-glace serves as a powerful base for sauces. To make it, reduce equal parts of beef and chicken stock significantly, intensifying the meat flavor. This reduction can later be employed as a foundation for both Bordelaise sauce and pan sauces.
Bordelaise Sauce
Bordelaise sauce, distinguished by its rich red wine foundation, also incorporates bone marrow for that luxurious texture. Begin with a shallot and diced vegetables, then deglaze the pan with wine before adding demi-glace. After proper reduction, fold in bone marrow to give the sauce a glossy finish.