From Chef's Kitchen: Recipes of Abruzzo…
Merlot Demi-Glace
Ingredients:
- ¼ cup Carlino's Own Extra Virgin Olive Oil
- 1 Shallot, minced
- 2 cups Merlot wine
- 2 cups Veal Demi-Glace
- 2 Tbsp. Butter, cold
- Salt and Pepper, to taste
- 1 tsp. Thyme, fresh chopped
Directions:
Sauté shallots in olive oil until golden brown. Deglaze pan with merlot wine and reduce to ½ cup. Add veal demi-glace and bring to a simmer. Slowly whisk in butter and remove from heat immediately. Add fresh thyme and season to taste.
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