Demi Glace with Hibiscus Sauce

Instructions

1. 1

   In a saucepan, melt the butter over medium heat.

2. 2

   Add the flour to the melted butter and stir continuously to form a roux. Cook for about 2-3 minutes until it turns a light golden color.

3. 3

   Gradually add the beef stock to the roux, whisking constantly to prevent lumps from forming.

4. 4

   Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until it thickens slightly.

5. 5

   In a separate pot, bring 250ml of water to a boil and add the dried hibiscus flowers. Let them steep for about 5 minutes, then strain the liquid to remove the flowers.

6. 6

   Add the hibiscus infusion to the demi-glace and stir well to combine.

7. 7

   Season the sauce with salt and pepper to taste.

8. 8

   Let the sauce simmer for another 5 minutes to allow the flavors to meld together.

9. 9

   Remove from heat and strain the sauce through a fine-mesh sieve to ensure a smooth consistency.

10. 10

    Serve the Demi Glace with Hibiscus Sauce warm over your choice of meat or vegetables.