Modern Champagne Sauce

Ingredients

• 2 cups Espagnole Sauce (See recipe below for Espagnole Sauce)
• 2 tablespoons Mushroom Liquor (Liquid from cooking mushrooms)
• 0.5 cup Champagne (Dry or Brut Champagne recommended)
• 1 tablespoon Powdered Sugar (For a touch of sweetness)
• 2 pounds Beef Bones (For Espagnole Sauce)
• 0.5 pound Beef Trimmings (For Espagnole Sauce)
• 1 medium Carrot (For Espagnole Sauce, roughly chopped)
• 1 medium Onion (For Espagnole Sauce, roughly chopped)
• 1 stalk Celery Stalk (For Espagnole Sauce, roughly chopped)
• 0.25 cup Tomato Paste (For Espagnole Sauce)
• 8 cups Beef Broth (For Espagnole Sauce)
• 1 Bay Leaf (For Espagnole Sauce)
• 2 Fresh Thyme Sprigs (For Espagnole Sauce)
• 1 teaspoon Black Peppercorns (For Espagnole Sauce)
• 0.25 cup Butter (For Espagnole Sauce)
• 0.25 cup All-Purpose Flour (For Espagnole Sauce)

Instructions

1. 1Preheat oven to 400°F (200°C). Place beef bones and trimmings on a roasting pan. Add carrots, onion, and celery. Roast for 45 minutes, or until bones and vegetables are deeply browned.
2. 2Transfer bones and vegetables to a large stockpot. Deglaze the roasting pan with a cup of beef broth, scraping up any browned bits. Add this to the stockpot. Add the remaining beef broth, tomato paste, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce heat and simmer for at least 3 hours, skimming off any impurities that rise to the surface.
3. 3In a separate saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until the roux is a light brown color (about 5-7 minutes).
4. 4Strain the stock through a fine-mesh sieve, discarding the solids. Gradually whisk the hot stock into the roux, ensuring there are no lumps. Return the sauce to the saucepan and simmer for another hour, or until thickened to your desired consistency.
5. 5In a saucepan, simmer 2 cups of Espagnole Sauce over medium-low heat until reduced to 1 1/2 cups. This will concentrate the flavors.
6. 6Stir in the mushroom liquor, champagne, and powdered sugar. Heat gently for another 2-3 minutes to combine the flavors. Do not boil.
7. 7Serve the Champagne Sauce warm over your favorite dishes, such as fish, poultry, or vegetables.