We (my husband, my mom, and I) adapted a Demi-glace-based brown sauce recipe from the Culinary Institute of America’s textbook The Professional Chef 7th Ed., p. 287. Sure this recipe breaks some rules, but we are not enrolled at the CIA and don’t have to follow the rules! For example, the wine should be reduced separately and many more pots would be used in the traditional method. We used one baking sheet, two stock pots, and one 12 inch cast iron skillet.
We melded elements from the Bordelaise and Chateaubriand sauce protocols as well as inspirations of our own, including the Guinness. This recipe will allow for wide variation in its ingredients and their proportions and still turn out great. The technique and loving patience are what matter most.
Note that this recipe takes two or more days. This time is WELL worth the effort. The resulting sauce stores well in the refrigerator or freezer.
