Demi-Glace Sauce

Recipe Ingredients

1		Brown Veal Stock - (see recipe)
1 tablespoon	15ml	Butter - plus
2 tablespoons	30ml	Cold butter
1		Shallot - finely chopped
3 cups	711ml	Sliced wild mushrooms
1 cup	237ml	Red wine
2 tablespoons	30ml	Chopped thyme leaves

Recipe Instructions

Place the stock in a large pot and bring to a boil. Reduce the heat to a simmer and simmer until reduced to 1 quart.

In a saucepan over medium heat, add 1 tablespoon of the butter and melt. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they have given off their liquid, about 5 minutes. Add the red wine and reduce until almost dry, about 5 minutes. Add the stock and simmer to heat through. Add the thyme and season with salt and pepper. Finish with the remaining 2 tablespoons butter.

This recipe yields about 4 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D23) - from the TV FOOD NETWORK

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