THE SIGNATURE RED-WINE GLOSS

(Our Play on the Ultimate Demi-Glace)

THE SIGNATURE RED-WINE GLOSS

Ingredients: 1L Beef stock (high quality), 300ml Red wine, 2 Shallots (pureed), 2 Carrots (minced), 50g Butter, 1 tsp Black pepper, 1 tsp Dried Thyme, 2 cloves Garlic...

Ingredients

  • 1L Beef stock (high quality)
  • 300ml Red wine
  • 2 Shallots (pureed)
  • 2 Carrots (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 2 cloves Garlic

Cooking Method

  1. The Architect Fry shallot and carrot puree in butter until it turns into a dark, sticky, sweet jam.
  2. The Bloom Add garlic and spices with a 50ml splash of wine; fry until the aromatics are deep and woody.
  3. The Swell Add remaining wine and stock; boil uncovered for 45 minutes until reduced by 80% into a black mirror silk.
  4. The Silk Merge Whisk in a final cube of cold butter off the heat for extra lacquer.
  5. The Final Flourish Strain through a cloth; top with raw fresh parsley and serve over your master protein.

Cuisine: French

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