Demi-Glace Sauce
A rich stock brings concentrated flavor and a little collagen-like body, while butter makes the texture more velvety. A small portion of this sauce can make meat or poultry feel fuller and more expressive without adding many carbs. The taste turns out deep, glossy, and tightly focused.
Finely chop the onion (30 g) and saute it on a dry or lightly greased surface until soft with a light golden edge. Pour in the dry red wine (30 g) and reduce it almost completely.
Add the brown stock (500 g), bring it to a gentle simmer, and reduce by about half until the sauce becomes noticeably thicker. Season with salt (to taste), remove from the heat, and whisk in the butter (20 g) until smooth and velvety.
This sauce works best with a strong bone-based stock; a weak everyday broth will not give enough depth or body.
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