Rosemary Demi-Glace

1. 1

   In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil.

2. 2

   When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout.

3. 3

   Deglaze the pan with wine.

4. 4

   Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.

5. 5

   Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes.

6. 6

   Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl.

7. 7

   Return the sauce to the pan and stir in butter to finish the sauce.

8. 8

   Sauce can be held warm until serving or stored in a covered container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.