Rosemary Demi-Glace

2013-05-02
  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m
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Ingredients

  • 2 tablespoons grapeseed oil
  • 1 tablespoon diced red onion
  • 1 cup Cabernet wine
  • 2 cups beef stock or demi-glace
  • 1/4 cup chopped sun-dried tomatoes
  • 1 sprig rosemary
  • 2 sprigs flat-leaf parsley
  • 2 tablespoons unsalted butter, room temperature

Method

Step 1

In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.

Step 2

Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

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