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SVITALIAN

DEMI GLAZE

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Ingredients

  • 4 TBS UNSALTED BUTTER
  • 1 STALK CELERY - CHOPPED
  • 1 MEDIUM LEEK - CHOPPED
  • 1 MEDIUM CARROT - CHOPPED
  • 1 MEDIUM YELLOW ONION - CHOPPED
  • 1/4 C UNBLEACHED ALL PURPOSE FLOUR
  • 1 C DRY RED WINE (CABERNET OR PINOT NOIR)
  • 4 C BEEF STOCK
  • 1/4 TSP DRIED THYME
  • 1 BAY LEAF
  • 3 CLOVES GARLC, MINCED
  • SALT AND PEPPER, TO TASTE

Details

Preparation

Step 1

MELT THE BUTTER IN A HEAVY BOTTOMED SAUCEPAN OVER MEDIUM LOW HEAT. ADD THE CHOPPED VEGETABLES AND COOK GENTLY, STIRRING OCCASIONALLY. SPRINKLE IN THE FLOUR, TOSS WITH VEGETABLES, AND CONTINUE COOKING UNTIL A RICH BROWN COLOR DEVELOPS, ABOUT 20 -25 MINUTES.

STIR IN THE WINE, STOCK, THYME, BAY LEAF, AND GARLIC. SIMMER UNTIL THE SAUCE HAS THICKENED, ABOUT 1 HOUR, SKIMMING TO REMOVE SURFACE FOAM AS NEEDED. STRAIN THE SAUCE THROUGH A FINE STRAINER. SEASON TO TASTE WITH SALT AND PEPPER.

MAKES ABOUT 2 CUPS.

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