• CourseSides
  • CuisineFrench
  • KeywordAll-Seasons, Casual Dinner Party, Christmas, Delicious, Do-Ahead, Elegant, Fall-Winter, Flavor, For Foodies, New Year’s, Savory, Special Dinner, Valentine’s Day
Servings Prep Time
4servings 10minutes
Cook Time Total Time
40minutes 55 minutes
Servings Prep Time
4servings 10minutes
Cook Time Total Time
40minutes 55 minutes
You can purchase demi glace in packets on line or at most grocery stores. Knorr’s is a good brand for this. Otherwise, you might be able to find demi glace, frozen, if you live near a good butcher. If all else fails, you can substitute demi glace with Campbell’s Beef Consomm√©.
Degree of Difficulty
Moderately difficult
  • 6whole shallotspeeled and finely chopped
  • 1 1/2tbpn unsalted butter
  • 1tbpn red wine vinegar
  • 2cups Bordeaux or Burgundy wine
  • 1sprig thymeor 1 teaspoon dried
  • 2tbsp smoked link sausage cut into 1″ to 2″ lengths
  • 3/4cup Demi Glace
  • 8leaves young tarragon
  • 1small teaspoon Dijon mustard
  • 1tsp unsalted butter
  • kosher salt and freshly ground black pepper
  1. Gather all ingredients before starting the recipe.
  2. Melt 1 1/2 tablespoon of butter in a medium sized sauce over medium heat. Add chopped shallots and sweat the shallots until they are soft. About 5 minutes under a covered lid on medium heat.
  3. Add red wine vinegar and deglaze the pan and reduce the vinegar until totally evaporated, about 2-3 minutes with the pan uncovered.
  4. Add 1 1/2 cups of the red wine and reduce the wine by half, skimming occasionally, about 20 minutes on medium heat.
  5. Add thyme, bacon and demi-glace and reduce by half. About 20 minutes.
  6. Add 1/4 cup of the remaining wine and the tarragon and bring sauce to a boil. Boil for about 1 minute until the sauce becomes light textured deep colored sauce. Whisk in the Dijon mustard.
  7. Strain the sauce into a small sauce pan and press the solids in the sieve to extract as much of the vegetables as you can. Scrape the bottom of the sieve into the sauce. This will give the sauce a bit more body. Taste and season with salt and black pepper.
  8. Add the remaining 1/4 cup of wine, the remaining butter and a couple of tablespoons of water and set aside until ready to use.