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Old 01-02-2008, 05:31 PM   #11
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I agree with those who think reducing to about a third is not going to thicken the wine/vinegar much. There isn't much in wine to thicken up until irt reaches the 'cough syrup' stage.

Maybe you could reduce more wine. Adding some corn starch might work - have done that. But you might not like the effect.

The demi is always an option but usually don't have it on hand and it makes it a different product, albeit a darn good one.
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Old 01-02-2008, 06:11 PM   #12
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What is "demi"?
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Old 01-02-2008, 06:35 PM   #13
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Demi is a brown stock that has been reduced down to a meat glaze. It is very concentrated and due to the gelatin content, has thickening properties in pan sauces.
As mentioned, start with more wine and vinegar and reduce until as thick as you wish. Monte with whole butter to add richness and a slight creaminess.

If you pan seared your steaks, I assume you deglazed with the wine? This would add some proteins to the sauce as well.

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Old 01-02-2008, 08:52 PM   #14
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Sounds like a Beurre Rouge as opposed to Beurre Blanc which is thickened by butter but hard to do at least for me, so some people cheat by adding some heavy cream to make it more stabilized and hold better on the stove.
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Old 01-03-2008, 10:44 AM   #15
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Not at all! The butter - perhaps a tablespoon - is whisked in at the end of reducing the wine with the demi merely to add a little richness and shine.

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Old 01-03-2008, 10:47 AM   #16
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Off topic: Jpmcgrew, The next time you make a beurre blanc try adding a touch of creme and then buzz it up with a stick blender. See what happens!

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Old 01-03-2008, 11:36 AM   #17
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Quote:
Originally Posted by Marko View Post
Off topic: Jpmcgrew, The next time you make a beurre blanc try adding a touch of creme and then buzz it up with a stick blender. See what happens!

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I do add cream it makes it easier for me.
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Old 01-03-2008, 11:47 AM   #18
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I made a nice reduction sauce last night. I braised a ham in apple juice with some cloves tossed in for good measure. After removing the ham I reduced the apple juice (until the syrup stage, as mentioned), and stirred in some german mustard. Yummy!
Ooooooooh, Erik! I'm coming over for leftovers!

As the others have said, the wine needs to be reduced to almost a syrup. I'm not sure why you'd use vinegar, too. How did it taste?

This is my favorite quickie wine sauce that I make in the pan the meat cooked in.....

Wine Merchant’s Sauce
(aka Sauce Marchand du Vin)


1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
¾ cup dry red wine (such as Côtes du Rhône or Zinfandel)
another ½ cup of the wine
3 tablespoons additional butter
freshly ground pepper and sea salt to taste

1. Pour off the fat from the pan, but do not wash it. The particles of caramelized meat juices adhering to the pan will contribute to the success of your sauce.


2. Add 1 tablespoon butter and the shallots to the hot pan. Sauté the shallots over low heat for about 3 minutes, then pour in the red wine. Raise the heat and cook until the wine is reduced to almost a syrup. Add the ½ cup wine, and reduce again. This time, leave a little more juice (about 1/3 cup in all). Remove the pan from the heat and stir in the remaining butter, 1 tablespoon at a time, until it is absorbed and the sauce is thickened. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.
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Old 01-03-2008, 05:06 PM   #19
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Leftovers? You think we had leftovers? Lol...nothing left...the kids inhaled it!

We'll see what kind of reduction I do with the lamb tonight, though
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