Cabernet Sauce

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Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004


1 shallot, minced
1 garlic clove, minced
1 bay leaf
6 oz. Cabernet red wine
2 oz. cold butter, diced
6 oz. demi-glace
1/2 oz. red-wine vinegar


1) In small pot, add garlic, shallots, vinegar and wine. Simmer. Reduce until about 2 oz. wine remains.

2) Strain. Add demi-glace; whip in butter. Adjust seasonings.



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