Red wine glace

Start with two pots:

In the small pot, melt the honey until it caramelizes slightly, then add the vinegar. Let it boil down until only 1/3 is left. This is called a gastrique and is often seen as the secret to the French kitchen's excellent sauces.

In the large pot, sauté the chopped onions, celery, garlic, and trim in butter and oil. Once it has a sear, add the alcohol (in this case cognac) and then set it aflame. Let it flambé for 30-60 seconds, then remove the pot from the heat to stop the flambé.

Then reduce the heat to medium and return the large pot to the stove. Add the gastrique, red wine, peppercorns, and bay leaves, and let it boil for 20-30 minutes until most of the wine has evaporated. Continuously add water (or broth) and let it simmer for a couple of hours until about 300ml (1 1/4 cups) remains.

Then strain everything so only the clear liquid is left. Optionally, adjust the seasoning with lemon zest, juice, and possibly a bit of Knorr Fond "DU CHEF" Beef - but be careful not to add too much.

Before finishing the sauce (called "montering" when done with butter), be cautious. You can adjust the entire sauce and use unsalted butter to ensure the result. If using regular salted butter, be aware that the glace might end up too salty.

The "montering" is done by heating the sauce till it's lightly boiling while vigorously whisking in 5 grams (1/6 oz) of ice-cold butter at a time. Once the sauce thickens, it's ready and should be served immediately.