In a large stockpot, sauté the onion and carrot in the grapeseed oil until lightly browned. Add the veal or beef trimmings and continue to sauté until the meat is well browned. Add the garlic and red wine. Reduce the wine until there is only
To make a glaze, return the demi-glaze to a clean stockpot and reduce over high heat until you have the required viscosity for glazing and saucing meats. Generally, from
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