Rosemary Demi-Glace
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 250
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
2 tablespoons grapeseed oil
1 tablespoon diced red onion
1 cup Cabernet wine
2 cups beef stock or demi-glace
1/4 cup chopped sun-dried tomatoes
1 sprig rosemary
2 sprigs flat-leaf parsley
2 tablespoons unsalted butter, room temperature
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.