Red Wine Demi Glace
Makes 2 c. Use alone on meat as a gravy or as a base for a brown sauce.
- 1/2 c unsalted butter, divided
- 1/4 c flour
- 2 c beef, veal, or vegetable broth
- 1/2 c red wine such as Madeira or Sherry
Heat Lg pan over med heat & melt 1/4 c butter. Stir occasionally until butter is melted. Reduce heat slightly if butter begins to brown. Whisk in flour by slowly sprinkling over melted butter. Use whisk to incorporate flour into butter & prevent from clumping. Butter & flour will form a roux & look like thickened paste when combined.
Add broth into pan. Use whisk to stir roux off bottom of pan & mix in broth. Whisk until roux is fully mixed & all clumps are broken down. Stir wine into broth using circular motion. Be sure wine is thoroughly incorporated into mixture. Simmer at low heat for 1 hr stirring occasionally. Reduce heat slightly if any buildup on bottom of pan. Reduce by 1/2 to concentrate flavor & thicken. Check consistency by dipping spoon. Glace is ready when stays on back of spoon. May simmer add'l 20 min. Melt add'l 14 c butter & mix completely.