Demi-Glace

1. 1

   Melt the butter in a large saucepan over medium-high heat.

2. 2

   Add the onion, carrot, and celery and cook, stirring occasionally, until golden and tender, 8 to 10 minutes.

3. 3

   Add the flour, stirring to coat the vegetables, and cook for 2 minutes.

4. 4

   Add the wine, scraping up any browned bits from the bottom, and cook until evaporated.

5. 5

   Stir in the tomato paste, then add the stock and bouquet garni and bring to a boil.

6. 6

   Position the saucepan so that it is sitting half on the burner.

7. 7

   Simmer over low heat until slightly thickened and reduced by half, about 1 hour, skimming the scum that rises to the surface from time to time.

8. 8

   Strain the sauce through a fine-mesh sieve or several layers of cheesecloth into a heatproof bowl, pressing hard on the solids.

9. 9

   Let the fat rise to the surface and skim off as much as possible.

10. 10

    Return the sauce to the saucepan and simmer over medium heat until reduced to 2 cups, about 10 minutes longer.

11. 11

    Season with salt.

No additional tips available.