Demi Glace - A Quick Guide To Do It Yourself, Restaurant Style

What you will need:

1 medium size clove of garlic

1 small shallot

1 tablespoon blended oil

1 sprig of thyme

1 small sprig of rosemary or about 10 leaves

4 ounces good quality red wine

8 ounces Chop Shop demi glace

1 tablespoon unsalted butter 

Freshly cracked black pepper

Salt to taste

-Finely chop 1 clove of garlic and 1 tablespoon of shallot.

-Add one tablespoon of blended oil to a small sauce pot and heat over medium heat for about 45 seconds.

-Add the garlic and shallot to the sauce pot and gently simmer until the shallots are translucent.

-Add 1 sprig of thyme and 1 small sprig of rosemary and stir to combine with the shallot and garlic.

-Add 4oz of good red wine (if you won’t drink it, don’t cook with it), and reduce to 1 tablespoon.

(~6-8 minutes)

-Add 8oz of Chop Shop demi glace and gently simmer until the sauce coats the back of a spoon. 

-Strain sauce trough fine mesh strainer or cheese cloth into new sauce pot

-Add one tablespoon of unsalted butter, and two generous cracks of black pepper and whisk to incorporate. Remove from heat and spoon over your favorite protein (a little goes a long way)