Tip : 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 Consommé.
Ingredients
- 6 whole shallots peeled and finely chopped
- 1 1/2 tbsp unsalted butter
- 1 tbsp red wine vinegar
- 2 cups Bordeaux or Burgundy wine
- 1 sprig thyme or 1 teaspoon dried
- 2 tbsp smoked bacon
- 3/4 cup Demi-Glace
- 8 leaves from fresh tarragon
- 1 small teaspoon Dijon mustard
- 1 tsp unsalted butter
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- Melt 1 1/2 tbsp unsalted butter in a medium sized saucepan over medium heat. Add 6 whole shallots, chopped and sweat the shallots until they are soft. About 5 minutes under a covered lid on medium heat.
- Add 1 tbsp red wine vinegar and deglaze the pan and reduce the vinegar until totally evaporated, about 2-3 minutes with the pan uncovered.
- Add 1 1/2 cups Bordeaux or Burgundy wine and reduce the wine by half, skimming occasionally, about 20 minutes on medium heat.
- Add 1 sprig thyme 2 tbsp smoked bacon and 3/4 cup Demi-Glace and reduce by half. About 20 minutes.
- Add 1/4 cup of the remaining wine and 8 leaves from fresh tarragon and bring sauce to a boil. Boil for about 1 minute until the sauce becomes light textured deep colored sauce. Whisk in 1 small teaspoon Dijon mustard.
- Strain the sauce into a small saucepan and press the solids in the sieve to extract as much of the vegetables as you can. Scrape the outside of the sieve into the sauce. This will give the sauce a bit more body. Taste and season with kosher salt and freshly ground black pepper.
- Add the remaining 1/4 cup of wine, 1 tsp unsalted butter and a couple of tablespoons of water and set aside until ready to use.
