Horseradish and Red Wine Sauce
- 6 oz (1 container) Stock Options Beef Demi-Glacé
- 10 oz red wine
- 3 cloves garlic, minced
- 2 tsp fresh parsley, chopped
- 2 tsp pure horseradish
- 6 oz heavy cream
- salt and pepper
- 4 tbsp olive oil
Heat oil in a saucepan to medium, add garlic and sauté to light brown
(2–3 minutes). Stir in horseradish, red wine, and Stock Options Beef Demi-Glacé and bring to a boil, then reduce heat and simmer for 5 minutes. Add cream and cook at simmer for 3 minutes.
Stir in parsley, add salt and pepper to taste.