Total Time
15mins
Prep 5 mins
Cook 10 mins

A variation of Chef John Folse's recipe. I use a good cabernet rather than burgundy in the recipe.

Ingredients Nutrition

Directions

  1. Melt butter in a heavy saucepan.
  2. Add shallots and garlic.
  3. Saute until limp, but not browned.
  4. Deglaze the pan with the red wine.
  5. Reduce to 1/4 cup.
  6. Add the water and the glace.
  7. Stir until the glace is dissolved.
  8. Reduce by 2/3.
  9. Add salt and pepper if desired.
  10. *recipefor glace de viand#70198 by Toby Jermain.
  11. Takes some time but worth every minute.

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