- 1 cup dry red wine
- 2 ounces shallots, chopped
- 1/4 teaspoon crushed peppercorns
- 1/2 bay leaf
- 1 pinch thyme
- 1 quart demi-glace
- 2 ounces butter
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of The Art Institute