2 teaspoons vegetable oil

1 to 2 tablespoons minced shallots

1 cup dry, lightly oaked red wine

Three-fourths cup beef or chicken stock

1 teaspoon prepared whole-grain mustard

8-9 teaspoonsveal demi-glace

1 tablespoon heavy cream

3 tablespoons unsalted butter



Heat the oil in a small saucepan. Add the shallots and saute until soft and translucent. Add the wine and simmer until reduced by about half, approximately 7-10 minutes. Add the broth and continue to simmer until the wine-broth mixture has reduced by a little more than half. Whisk in the mustard and optional glace. Add the cream and simmer for 1 minute. Remove from heat and swirl in the butter bit by bit.

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