Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.

Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Rosemary-Lemon Shortbread Cookies

Recipe courtesy of Valerie Bertinelli

Seared Scallops, Polenta, Demi-Glace

Recipe courtesy of Robert Irvine

Grilled Hanger Steak with Mushroom Demi-Glace

Recipe courtesy of Robert Irvine

Chicken with Mushroom Demi-Glace and Figs

Recipe courtesy of Robert Irvine

Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole

Recipe courtesy of Robert Irvine

Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

Recipe courtesy of Robert Irvine

Demi-Glace

Recipe courtesy of Robert Irvine

Demi-Glace

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword