Note: Chef John Folse's Veal Demi-Glace
Sauce is available for purchase. 
Bordelaise Sauce
Ingredients:
1 tsp minced shallots
1 cup dry red wine
1 sprig fresh thyme
1 bay leaf
8 ounces of Chef John Folse Veal Demi-Glace
Salt and pepper to taste
Method:
Simmer shallots, wine and herbs until reduced
by 3-quarters. Add the Veal Demi-Glace and bring to a simmer. Season
with salt and pepper. Strain through a fine sieve if desired. This sauce
is excellent with grilled or roasted beef.
Diable Sauce
Ingredients:
1 minced shallot
1 cup dry white wine
1/4 cup white wine vinegar
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon dry mustard
2 tbsps tomato puree
1/4 tsp cayenne pepper
1/2 tsp cracked black peppercorns
1 1/2 tsps minced parsley
2 tsps lemon juice
8 ounces of Chef John Folse Veal Demi-Glace
Salt and pepper to taste
Method:
Simmer shallot, white wine, vinegar, herbs
and mustard over low heat until reduced by 3-quarters. Add tomato, Veal
Demi-Glace, and both peppers. Simmer until the desired consistency is
reached. Strain through a fine sieve if desired and add parsley. Season
with salt and pepper. This sauce is often used with roasted pork or
poultry.
Sauce Forestiere
Ingredients:
1 tbsp unsalted butter
1 minced shallot
1 cup red wine
1/2 cup julienne mixed wild mushrooms
8 ounces of Chef John Folse Veal Demi-Glace
Salt and black pepper to taste
Method:
Saute shallot in butter for 2 minutes.
Add mushrooms and cook for 4 minutes or until tender. Add red wine and
reduce by 3-quarters. Add Veal Demi-Glace. Reduce to the desired consistency.
Season with salt and pepper. This is most commonly used with grilled
or roasted meats.
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