I am pretty happy with my dark meat sauces however I find that when I reduce them, they get to the point I like the flavour & consistency however there is only enough left for 2 steaks / meat etc. If I don't reduce them as much they are too runny.
Basically all my sauces are stocks / liquids, aromats and maybe roasted bones boiled and then strained and I then stir in cubes of butter at the end.
Is there a trick to this to getting the right consistency and amount using this process? I want to be able to serve more then two people.
Any tips you could offer would be great.
Example Below of one sauce I do.
RED WINE SAUCE
1 tablespoon olive oil
500g small beef bones
2 eschallots, thinly sliced
6 black peppercorns
4 sprigs thyme
1 clove garlic, bruised
1 bay leaf
200ml red wine
500ml beef stock
40g chopped butter
Preheat the oven to 200C. Place a non stick roasting pan onto the stove top over a moderate heat, add oil and the beef bones, colour evenly, place into the oven for 20 minutes until caramelized and golden. Remove from the oven and tip the bones into a colander to drain away excess fat.
Place the drained bones into a large saucepan add the sliced eschallots, peppercorns, thyme, garlic, bay leaf and season with salt. Cook, stirring until eschallots are golden. Add the port and red wine and reduce by two thirds. Add the stock. Bring to the boil and skim away any scum or impurities that rise to the surface. Turn the heat down to a gentle simmer and cook for 20 minutes or until reduced to a sauce consistency; season to taste. Strain the sauce through a muslin-lined sieve into a clean saucepan to remove any sediment.
See above in underline, this point doesn't leave much sauce.