Simple Wine Sauce with Demi Glace
How to make a restaurant quality red wine sauce with demi glace.
Servings: 8 ounces
Ingredients
- 1 shallot minced
- 2 tablespoons butter unsalted
- ¼ cup red wine or Port
- freshly ground pepper
- 8 oz demi glace
Instructions
- Heat a small saucepan over medium-high heat. Add 1 tablespoon of the butter. When the butter is hot but not burning, add the minced shallot.
- Saute the shallot until translucent, about 2 minutes, depending on the pan and your stove. What I mean by this is everybody uses different quality pans and different types of stovetops. Both factors will significantly affect how quickly something will cook, so it isn't easy to give exact times.
- Remove the pan from the stove and add the wine or Port. Return the pan to the stove and add some freshly ground pepper. How much you add will depend on your individual tastes.
- Reduce the wine until there is just an essence left, practically nothing. If you are worried that I am giving alcohol to my girls, don't. It all burns off while you are reducing it. Most of it, anyway.
- When the wine is reduced, add the demi-glace to the pan.
- Simmer on low heat until the sauce is thick enough to coat a spoon or to your preferred consistency. Some people have told me they like it less thick.
- Add the remaining tablespoon of butter to finish the sauce and give it extra sheen and flavor. You may want to skip this step if you are watching your calories.
- Taste and adjust seasonings with salt & pepper.
- Serve over your favorite steaks.