Brown basic sauce by Sascha Stemberg, THE GOLDEN CIRCLE

The brown stock is the unsung hero of many dishes. Also known as demi-glace, it`s one of the fundamental sauces of French cuisine. This complex, umami-rich sauce requires considerable time and patience. We simmer the veal bones in a double-bone method with mirepoix and red wine for up to 24 hours to achieve the full aroma and smoothness of flavor. Fresh herbs such as rosemary, thyme, cloves, juniper, bay leaf, and garlic are reduced along with the stock to create a harmonious blend. Sascha uses this brown stock in his `Haus Stemberg,` which was named the best restaurant of the year in 2021, for succulent roasts, soups, and sauces such as red wine, Dijon, or peppercorn sauces. Making a demi-glace differs from making a stock primarily in that the demi-glace is reduced significantly at the end of the preparation process until it thickens. After cooling, the demi-glace sets completely.