Brown basic sauce by Sascha Stemberg, THE GOLDEN CIRCLE

The brown basic sauce is the secret star of many dishes. It is also known as Demi Glace and is one of the basic sauces in French cuisine. The complex, umami-tasting sauce takes a lot of time and patience. We cook the veal bones in a double bone approach with Mire Poix and red wine for up to 24 hours to achieve full flavor and smoothness of taste. We reduce fresh herbs such as rosemary, thyme, cloves, juniper, laurel and garlic into a harmonious composition. In his `Haus Stemberg`, which was voted the best restaurant of 2021, Sascha uses the brown basic sauce for juicy roasts, soups and sauces such as red wine, Dijon or pepper sauce. The main difference between making a demi-glace and making a stock is that the demi-glace is boiled down at the end of the preparation until it is thick. After cooling down, a demi-glace gels completely.