- 3 tb butter
- 2 cups Onion, minced
- 1/4 c. white wine,
- 1/4 c. White wine vinegar and reduce liquid to 1 TB,
- 1 TB Italian Parsley or Chervil, Chopped.
- 1 cup demi-glace
- 2 TB Cognac or Brandy
- 1 TB Dry Marsala
In a saucepan, melt butter and sauté onion until transparent.
Deglaze pan with wine and vinegar.
Reduce liquid to 1 TB
Add the Demi-Glace and simmer for 15-20 minutes.
Add Cognac and Marsala
One of the child sauces of Demi-Glace. This is used in the french version of Shepherd's pie called "hachis Parmentier".
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