Ingredients:
4 tablespoons butter
3 tablespoons shallots, minced
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon thyme
1 bay leaves
1/4 cup red wine
3/4 cup port wine or 3/4 cup marsala or 3/4 cup madeira wine
1 2/3 ounces gold demi-glace
1/4 cup water
1/4 cup cream
Directions:
Saute shallots in butter for 1-2 minutes or until translucent.
Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
Add red wine and reduce by half.
Add Port, Marsala or Madeira wine and bring to boil.
Add demi-Glaze gold and whisk until dissolved.
Add cream and reduce, then add enough water to reach desired sauce thickness.
Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.