DEMI GLAZE

Cooking Class

DEMI GLAZE
DEMI GLAZE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: