1. sweat shallots, garlic, & bouquet garni until shallots are transparent. 2. add wine and reduce until almost dry. 3. add demi-glace and reduce for 3 minutes. 4. strain through a fine mesh strainer, adjust seasonings with salt & pepper. NOTES : Yields 2 quarts For a nice touch finish sauce just before service with a vintage maderia wine (atleast 5 years old) Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 565 by CuisineArt
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|Serving Size: 1 Serving (896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 35.8mg||1 %|
|Potassium 1137.9mg||30 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.4g|
|Protein 0.6g||1 %|
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Calories per serving: 762
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