Instructions: Place onions, peppercorns, bayleaf and red wine in a pan, bring to the boil and reduce by half. Strain through a fine sieve and return liquid to pan.

Add the demi-glace or gravy and bring to the boil. Simmer for 5 minutes then remove from heat. Adjust consistency if necessary.

Add the butter in pieces and stir briskly to combine. (This process is called monte au buerre. ). DO NOT REBOIL.

Season and serve with grilled or roast meats.

Serve with roast or grilled beef, pork, lamb or chicken.

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