Morton's Au Jus
(WJBK) - Get this recipe courtesy of Morton's The Steakhouse. Visit them online at www.mortons.com . In every recipe for steak, as well as some others, we suggest you spoon some Au Jus over the meat before serving. You may decide to forgo this step, relying instead on the natural juices in the meat. But if you make this sauce, you steaks will have just a little more flavor and a little more flair, It keeps in the refrigerator for a few days so you can make it ahead of time.

Ingredients

Makes about 1 generous cup
Ingredients:

1 cup store-bought veal demi-glace (see Note)
2 ½ teaspoons commercial beef base (see Note)
1 ¼ teaspoons commercial chicken base (see Note)
½ teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

Instructions

In a medium saucepan, combine 1 ¼ cups of water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf and ground pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally for about 25 minutes or until glossy and smooth.

Strain through a chinois or a fine-mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Notes: You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores, some supermarkets and even some price clubs. We like More than Gourmet Demi-Glace Gold. To find a convenient location or to order it online, go to www.morethangourmet.com .

If you decide to double or triple the amount of Au Jus you make at one time, cool the strained sauce in a bowl set in a larger one filled with ice cubes and water. This is the best way to cool large amounts of hot liquid. For the 1 cup we make here, it's not necessary.

You can buy beef and chicken bases in local supermarkets or search for them online. We use beef and chicken bases from Bear Creek Gourmet Kitchens. Another good brand is Superior Touch Better than Bouillon. These paste-like products are sold in small jars. They are intensely flavored so measure carefully.

MY NOTES