Uses for Demi-glace

Alright, since some of you heathens don't seem to know what to do with the gift of demi-glace I have bestowed upon you, here it is, Marchand de Vin Sauce. This is my favorite recipe using demi-glace. Used immediately over a nice seared rib-eye, or filet it is fantastic. If there is any leftover you can use it as a compound butter. You could even freeze the compound butter. Try using the leftover butter on some steamed asparagus or broccoli with some roasted potatoes and grilled chicken. I will be serving this tonight with smashed potatoes, salad with apricot and pecans (recipe from my mom) and a vegetable to be determined after I see what looks good at the store. For dessert we will be having orange sherbet made in the ice cream maker. A nice bottle of Cabernet and we're all set. What else could you want or need on a cold winter's night?

Marchand de Vin Sauce

1 C red wine
2 shallots, minced
10 T softened butter
1-2 T demi-glace
1 1/4 tsp lemon juice
2 T chopped parsley

Boil red wine and shallots 12-15 minutes until reduced by 2/3. Remove from heat and whisk in butter, a tablespoon at a time, whisking after each addition. Stir in lemon juice and parsley and adjust seasoning to taste.