demi-glaze

🥘 Ingredients

• red wine 1/4 of the available stock
• shallots a few
• stock

1. 1

   In a heavy-bottomed pot , dump red wine . Add peeled and chopped shallots and begin reducing over high heat. When about half the wine has cooked away, add the stock , bring to a near boil, and reduce the heat to a simmer. Avoid boiling, very important.
2. 2

   Reduce until there is a lush, dark brown sauce. It should be thick, but not that much either. Fill containers and store in the freezer.
3. 3

   Note: This demi-glaze can be further reduced, but like this it's useful for every need.