
Demi Glace
Makes 1 to 1 1/2 CupsIngredients
* | 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 |
Instructions
1 | Heat 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. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT