| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 2 | c | Shallots; brunoise |
| 1/2 | c | Fresh garlic; sliced thin |
| 1 | Bouquet garni | |
| 1 | qt | Maderia wine |
| 2 | qt | Demi-glace |
INSTRUCTIONS
1. sweat shallots, garlic, & bouquet garni until shallots are transparent. 2. add wine and reduce until almost dry. 3. add demi-glace and reduce for 3 minutes. 4. strain through a fine mesh strainer, adjust seasonings with salt & pepper. NOTES : Yields 2 quarts For a nice touch finish sauce just before service with a vintage maderia wine (atleast 5 years old) Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 565 by CuisineArt <[email protected]> on Jan 20, 1998
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