Last week Don made the individual Beef Wellington (on site) and this is the Demi Glace that he made to go with it. In a word: YUM!
- 4 tbsp. butter
- 2 tbsp. flour
- 1/4 cup red wine
- 2 1/2 cups beef broth, separated
- 1 tbsp. Worchestershire sauce
- pinch of salt and pepper (to taste)
- 1 bouillon cube (if necessary)
Form a roux with the butter and flour and cook out for 2 minutes, add the red wine and cook for another 3-4 minutes to cook out the alcohol.
Whisk in the 1/2 cup of broth and incorporate with the roux, whisking to avoid any lumps. Gradually add in the 1 1/2 cups of broth, again whisking constantly.
Note: Depending on the richness of the wine, you may wish to add part or all of the bouillon cube. or even the rest of the broth.