Instructions: 1. Sweat shallots, garlic, & bouquet garni until shallots are transparent.

2. add wine and reduce until almost dry.

3. add demi-glace and reduce for 3 minutes.

4. strain through a fine mesh strainer, adjust seasonings with salt & pepper.

NOTES : Yields 2 quarts For a nice touch finish sauce just before service with a vintage maderia wine (atleast 5 years old)

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