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This glaze recipe is one that I won't be without now that I have tried it. I used homemade beef stock and Merlot for the wine. Reduced it until it got on the thick side, and used it for sauce with my steak dinner. Before serving it I did add some butter mixed with a little flour to make it a little thicker and give it a nice sheen. It was delicious and will be used often! Thank you for sharing this one with us Littleturtle! Linda

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Linda's Busy Kitchen July 23, 2011

Thank you so much for this wonderful simple recipe!! I was in a bind and needed veal demi glace for a meal and couldnt find it in the stores, I used your recipe and it made my recipe delicious!!

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chefkeyra February 25, 2010

thank you for sharing this is the better than the fancy restaurants... I make for my filets...

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Courtney Bailey May 14, 2009
Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)