Quick Demi-Glace

When you are in a urry and can't take the time for an elaborate Demi-Glace done the traditional way, use this super quick and easy variation.

2 cans beef broth
2 large carrots, peeled and cut into 4 pieces
4 cloves garlic, cut in half
½ cup red wine (like Merlot)
6 Tbsp. (1 stick) butter, cut into 6 pieces
handful fresh flat-leaf parsley

In a saucepan combine beef broth, garlic, carrots and parsley. Simmer uncovered for about 75 minutes.

You can stir a time or two while simmering, but you really don't need to pay much attention at this time.

After the simmering is complete the mixture will be greatly reduced. Now add ½ cup of merlot wine. You can use any dry red wine but I like merlot. After combining wine to the pan, continue to simmer 20 more minutes.

Now stir all of the butter into the mixture on the stove with the wire whisk. After the butter is incorporated in the reduced broth and wine mixture your demi glace is ready.

This sauce is wonderful poured over steak.

You can keep it sitting out for up to an hour before the rest of the meal is ready.