Recipe courtesy of The Art Institute of Chicago
Episode: Basic Skills
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40 min
10 min
30 min
1 quart



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.

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