This is a simple(5 minutes prep) sauce that is a delicious compliment to steak. This is a very rich sauce that requires time on the stove, but that's about it.
Things You'll Need
2 cans of low sodium beef broth
2 large carrots halved
4 cloves of garlic cut in half
1/2 cup wine(Merlot)
6 Tbsp butter
saucepan, strainer, wire whisk
In a saucepan combine 2 cans of low sodium beef broth, 4 cloves of garlic cut in half, 2 large carrots skinned and cut into 4 pieces, one large handful of flat leaf parsley. Simmer uncovered for about 75 minutes. You can stir a time or two while simmering, but you really don't need to pay much attention at this time.
After the simmering is complete the mixture will be greatly reduced. Now add 1/2 cup of merlot wine. You can use any dry red wine but I like merlot. After combining wine to the pan, continue to simmer 20 more minutes.
Cut the stick of butter into 6 tablespoons. Now stir all of the butter into the mixture on the stove with the wire whisk. After the butter is incorporated in the reduced broth and wine mixture your demi glace is ready. This sauce is wonderful poured over steak. You can keep it sitting out for up to an hour before the rest of the meal is ready.
It does not reheat well. It tends to separate from the butter. If you intend to make enough to use for later, skip the last step where you add the butter. You can always keep the reduced broth and wine mixture refrigerated until you are ready to use. You would then incorporate the butter at time of use.