Red Wine Reduction Sauce (Marchand du Vin)
Recipe by Cooking Light April 2009
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
Very good basic sauce. I used store bought demi-glace (Whole Foods) and reduced longer than stated (18-20 minutes). Served over a rack of lamb and it worked, but would be better with beef.