Stendahl's Mock Demi-Glaze

 A demi-glaze is used as a sauce for meat generally, as a vehicle for both cooking and as a topping. As chef Eric just told me, "A true demi is a mother sauce."

"The above stock will be about 4 quarts. To make a demi-glaze, you have to thicken the brown stock. Put two quarts of the stock into a pan and add:

1/2 cup dry red wine

1/4 cup tomato sauce or puree

Reduce until a spoon becomes coated when dipped into the sauce. About 2 hours"

More from Chef Eric:

"It takes days to cook properly and it is the end result of the proteins from your bones and vegetables coming together in a thick gravy. Mostly you would then use it as that - the most rich amazing gravy ever. Or as a base to say a red wine and shallot sauce. Take the shallots, sweat them down, add a bay leaf or 2. Reduce a bottle of wine down with your demi until it is thick and delicious. "