Caramelized Shallot Peppercorn Demi Glace
A luxurious, velvet-smooth brown sauce incorporating caramelized shallots, flamed brandy, red wine herb reduction, crushed peppercorns, and heavy cream simmered with RC Demi Glace Sauce and RC Beef Base.
Yield / Servings
1+ Quarts Yield
Category
Sauces / Classic Sauces
Ingredients
9 Components
Red Wine
½ cup
Sachet Bag Parsley stems, peppercorns, bay leaf, thyme
1 sachet
Brandy
¼ cup
Heavy Cream
½ cup
RC Demi Glace Sauce
Prepared
1 quart
Shallots Crushed
4 oz.
Whole Butter
1 oz.
Crushed Peppercorns
2 tsp.
RC Beef Base
Your choice
1 tsp.
Preparation Steps
1
Reduce Red Wine & Herbs
In a heavy saucepan, combine ½ cup red wine and the sachet bag containing parsley stems, peppercorns, bay leaf, and thyme. Simmer over medium-high heat until the liquid is reduced almost dry (au sec).
2
Deglaze & Flambé Brandy
Remove saucepan from direct flame and add ¼ cup brandy. Carefully ignite the brandy spirit and allow it to simmer undisturbed until the flames naturally subside.
3
Reduce Heavy Cream
Pour in ½ cup heavy cream into the reduced wine-brandy base. Bring to a gentle boil and reduce the cream by half until thickened slightly.
4
Incorporate Demi Glace & Simmer
Add 1 quart prepared RC Demi Glace Sauce, 4 oz. crushed shallots caramelized in 1 oz. butter, 2 tsp. crushed peppercorns, and 1 tsp. RC Beef Base. Simmer gently over low heat for 5 to 10 minutes to blend flavors.
5
Strain & Hold
Strain the sauce through a fine-mesh chinois, pressing lightly to extract liquid while removing herb stems and whole solids. Hold warm for service.
Chef Notes & Steakhouse Pairing
Gourmet Demi Glace Efficiency: Using RC Demi Glace Sauce reinforced with RC Beef Base delivers authentic 24-hour scratch-roasted veal bone body and sheen without hours of bone roasting and stock reduction.
Ideal Pairings: Phenomenal served over grilled Filet Mignon, Steak au Poivre, roasted prime rib, pan-seared venison chops, or roasted duck breasts.