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Veal Demi Sauce

3 cups red wine
9 cups veal demi glace
2 rosemary sprigs
2 thyme sprigs
kosher salt and pepper to taste
Directions: Place wine in a pan and turn on medium-high heat and reduce by half. Add veal demi glace and herbs and reduce by about one quarter. Strain out herbs and package in 1 cup containers. Freeze what you don’t use, or give as a gift. To use, just heat it up and use it as a sauce as needed for beef or veal.
Source: KC Steak Company

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