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Quick Beef Demiglaze

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This demiglaze is added to sauces to develop richness or painted on beef before roasting.
Traditionally the stock is made from meat bones etc with vegetables over many hours.

1.3 Ltr Beef Stock (or made with stock cubes)
60 ml Port or Red wine
10 ml Glucose syrup - optional
4 g Salt
1 g MSG optional


In a medium saucepan, reduce the port until syrupy then add the other ingredients.
Over a medium-high heat, reduce to about 15% of volume removing any foam on the way.
Can be frozen but needs to be warm to use.