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    Red Wine Demi-Glace View Edit

    Servings: Not specified

    Directions

    prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally.

    Ingredients
    • 1/4 cup butter
    • 1 small onion finely chopped
    • 1/4 cup all-purpose flour
    • 1/2 cup red wine
    • 2 cups veal stock (can substitute beef stock)

    Parsed from recipe text (no separate ingredient records).
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