Chicken Florentine With Spring Vegetable And Double Potato Hash And Red Wine Demi Glace Recipes

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ROSEMARY DEMI-GLACE



Rosemary Demi-Glace image

Provided by Robert Irvine : Food Network

Categories     condiment

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons grapeseed oil
1 tablespoon diced red onion
1 cup Cabernet wine
2 cups beef stock or demi-glace
1/4 cup chopped sun-dried tomatoes
1 sprig rosemary
2 sprigs flat-leaf parsley
2 tablespoons unsalted butter, room temperature

Steps:

  • In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
  • Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

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