Recipe courtesy of The Art Institute of Chicago
Episode: Basic Skills
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
1 quart

Ingredients

Directions

Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Cod Bordelaise

Recipe courtesy of Daniel Boulud

Rib Steak, Bordeaux-style: Entrecote Bordelaise

Recipe courtesy of Emeril Lagasse

Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.