Red Wine Demi-Glace

If you're serving a nice and juicy veal cutlet or even a nice sirloin steak, but you can't seem to find a exquisite sauce to go with it. Try the red wine demi-glace. It has a nice combination of flavors that will enhance your taste-buds. This sauce is great if you're serving a meal set for a romantic evening.

Ingredients

• 1 each shallot, sliced thin
• 1 tsp vegetable oil
• 8 oz red wine
• 8 oz veal stock or 4 oz glace de veau [I'll have the recipe for this posted soon]
• 1/2 sprig of rosemary, keep whole
• 1 tsp butter

Directions

1. Heat oil in small saucepan. Sweat the shallots and deglaze the pan with red wine.
2. Bring to a simmer and let reduce by half.
3. Add the veal stock [or glace] and rosemary. Continue to simmer.
4. Reduce until nappe ["to coat." In order to do this, you would take your spatula in the sauce, hold it up and take your finger and run it through the sauce on the spatula. If the sauce is creamy and doesn't run back together, then you have nappe]. Strain the sauce through a chinois [or a strainer] into a clean saute pan. Finish with a monte au buerre [to give sauce a sheen by adding butter] right before serving. For the monte au buerre, you have to do it in pieces as you stir [without heat] or the sauce could break [the oils will separate; wouldn't be emulsified].