I’m thrilled to present to you my own technique and recipe for crafting a deeply flavorful red wine demi glace. This traditional sauce holds a significant place in French culinary practices and serves as an excellent enhancement for various dishes, lending them an added layer of richness and intricacy. Join me as we delve into the art of preparing this exquisite sauce that is guaranteed to wow your company.
Ingredients:
For this red wine demi glace, you will need the following ingredients:
- 2 cups of red wine
- 4 cups of high-quality beef or veal stock
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves of garlic, smashed
- A bundle of fresh herbs (thyme, rosemary, parsley)
- Salt and pepper to taste
Preparation:
To start, I heat a saucepan over medium heat and add the chopped onion, carrots, and celery. I let them sauté until they are softened and caramelized, which usually takes about 10 minutes. Then, I add the garlic and fresh herbs, letting them cook for another couple of minutes.
Next, I pour in the red wine and increase the heat to bring the mixture to a boil. Once boiling, I reduce the heat and let the wine simmer until it has reduced by half. This step is crucial for concentrating the flavors of the wine.
Once the wine has reduced, I add the beef or veal stock to the pan and bring the mixture back to a simmer. I then let it cook slowly for several hours, allowing all the flavors to meld and the sauce to reduce to a rich, velvety consistency.
Straining and Finishing:
After the sauce has reduced, I carefully strain it through a fine-mesh sieve, pressing down on the vegetables and herbs to extract all the flavorful liquid. I then return the strained sauce to a clean saucepan and continue to simmer, reducing it further until it coats the back of a spoon.
Serving:
Finally, I season the red wine demi glace with salt and pepper to taste, and it’s ready to be served. This luscious sauce is the perfect accompaniment to steaks, roasts, or even grilled vegetables, adding a touch of elegance and sophistication to any dish.
My Personal Touch:
I love to pair this red wine demi glace with a juicy filet mignon and a glass of the same red wine that I used in the sauce. The complementary flavors create a truly unforgettable dining experience that never fails to impress.
Conclusion:
Creating a red wine demi glace is an art form that requires time, patience, and a love for the craft of cooking. While the process may be labor-intensive, the end result is undeniably worth it. I hope you enjoy making and savoring this exquisite sauce as much as I do.
