Bechamel and Demi Glace Sauce

Bechamel Sauce

Ingredients

• 60 grms butter
• 80 grms flour
• 20 ml corn oil
• 1 ltr milk
• 100 ml chicken stock (strained)
• 100 ml fresh cream
• 1 pc nut meg grated

Method of cooking

• Melt the butter adding corn oil
• Add the flour
• Mixed together the white roux w/o coloring
• Add the hot milk & chicken stock
• Boil for 5 minutes make sure it's melted
• Add the nut meg
• Salt & pepper to taste

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Demi Glace Sauce

Ingredients

• onion
• garlic
• carrots
• celery
• leek
• fresh tomatoes
• tomato paste
• rosemary
• black pepper
• cinnamon stick
• cloves
• beef bones, beef wastage
• bay leaf

Method of cooking

• Grilled the beef bones, beef wastage til getting colors
• Put it in baking tray for about 1/2 hour until the fat melt
• Put the melted fat on big cooking pot
• Add the flour & saute to get brown roux
• Add the bay leaf, tomato paste & beef bones
• And the vegetables on the top
• Add the rest ingredients saute for 5 minutes
• Add the water & bring to boil slow fire about 8 hours
• Strain the sauce and cool it down for use