Instructions: 1. Sweat shallots, garlic, and bouquet garni in olive oil.

2. add wine and reduce to a syrup consistency.

3. add demi-glace and skim the surface as needed.

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

5. If needed thicken with arrowroot slurry or thin with vegetable stock.

NOTES : Yields - 2 quarts

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