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Demi Glace
Makes 1 to 1 1/2 Cups
*3 tablespoons olive oil
*1/2 cup chopped onion
*1/2 cup chopped carrot
*1/4 cup chopped celery
*4 cups low-sodium beef broth
1Heat the olive oil in a large stockpot. Add the onion, carrot and celery and cook until caramelized and lightly browned. Add the beef broth and simmer over medium heat until reduced to a sauce consistency, about 45 minutes. Strain and discard the vegetables.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT