Page 39 - Indulgence

Demi-glace Sauce for Meat

This one is for those seeking ultimate culinary status. While very time consuming
and somewhat tedious, it’s what professional chefs live for, an incredible sauce

reduction. The recipe was perfected where my husband worked at the Greystone
Restaurant in 1988, the same year winning the honor of Oklahoma City’s Best
Restaurant. There’s simply nothing like it! Freezes and reheats well repeatedly.

Consider pairing with a red wine made from Pinot Noir, Sangiovese, Merlot, Malbec,
Grenache, Zinfandel, Syrah/Shiraz, Cabernet Sauvignon or Cabernet Franc grapes.

1 14 1/2 oz. can Beef Broth
3 carrots, chopped
3 celery sticks, chopped

1 medium yellow onion, quartered
1/2 teaspoon freshly ground black pepper
1 24 oz. can V-8 juice

1/4 cup brandy

Combine the above in a large saucepan and heat on medium-high
until boiling. Reduce heat to medium low and let boil softly.

Meanwhile, combine the following three ingredients in a separate
saucepan and simmer over medium heat until liquid is reduced by
half.

1/2 cup Madeira
1/2 cup Lapis Luna Cabernet Sauvignon (dry red wine)
3 large shallots, chopped

Add to the shallot mixture and heat over medium-low heat:
1 14 1/2 oz. can Chicken Broth
1 5.5 oz. can Spicy Hot V-8 juice

Continue reducing both mixtures in separate saucepans for
approximately 1 hour. Then strain the vegetables out of both

pans and combine liquids into one pan. Continue to reduce liquid
until it reaches a sauce consistency.

THIS RECIPE TAKES AT LEAST 3 HOURS FROM START TO FINAL
REDUCTION.

Any remaining sauce can be frozen and re-heated later.