Hey Everyone. Today is D- day. As promised, I am passing along the recipe for a quick demi-glaze. Don't let the name scare you. It sounds all French and difficult. It's not. It's really SIMPLE. But makes a world of difference in cooking. Make this ahead of time and freeze it. Here's a cool tip: to freeze, pour demi-glaze into an ice cube tray to consolidate space. Then whenever you need it, just pop them out and they are already done!
3 quarts of strong beef or veal stock
1 onion peeled and cut in half
1 carrot peeled and roughly chopped
3 stalks of celery roughly chopped
6 ounces of tomato paste
Bring the stock vegetables and tomato to a boil. Reduce the sauce to a heavy simmer and reduce by 2/3. That's it!! TGIF- hope you all have a good day.