Tired of drooling over the rich demiglaces that DH and I enjoy when we go out for a good meal - I decided to try to replicate it 'somewhat' - a fast version with great flavour. Obviously it isn't as rich as one made with veal bones, etc. - but darn if this wasn't good. I poured the sauce into an ice cube tray and took out what I needed for two steaks. Enriched/thickened it a bit with some unsalted butter before serving - yum!
The instructions seemed to be missing what to do with the veggies - I think you can tell when I 'added' to the recipe.
Red Wine Sauce/Demiglace
2 T. butter
½ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
2 tsp. chopped fresh thyme
¼ tsp. cracked black peppercorns
1 bay leaf
1 ½ cups dry red wine
2 cups low-salt chicken broth
2 cups beef broth (I recommend low-salt)
1 T. tomato paste
Melt butter in large saucepan over medium heat. Add onion through bay leaf. Sauté until browned, about 12 minutes. Add wine. Boil until reduced to glaze, about 7 minutes. Add broths and tomato paste. Boil until reduced to scant 1 cup, stirring occasionally, about 28 minutes. Pour contents through strainer into bowl and mash the veggies to get out everything oz. of their precious liquid. Season sauce with salt and pepper.
Source: Bon Appetit, Sept. 2007
The instructions seemed to be missing what to do with the veggies - I think you can tell when I 'added' to the recipe.
Red Wine Sauce/Demiglace
2 T. butter
½ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
2 tsp. chopped fresh thyme
¼ tsp. cracked black peppercorns
1 bay leaf
1 ½ cups dry red wine
2 cups low-salt chicken broth
2 cups beef broth (I recommend low-salt)
1 T. tomato paste
Melt butter in large saucepan over medium heat. Add onion through bay leaf. Sauté until browned, about 12 minutes. Add wine. Boil until reduced to glaze, about 7 minutes. Add broths and tomato paste. Boil until reduced to scant 1 cup, stirring occasionally, about 28 minutes. Pour contents through strainer into bowl and mash the veggies to get out everything oz. of their precious liquid. Season sauce with salt and pepper.
Source: Bon Appetit, Sept. 2007