Sun Dried Tomato & Herb Demi Glace

Ingredients

1 gallon prepared Demi Glace Sauce
4 oz. Chopped Shallots in Oil
2 oz. olive oil
5 oz. Pesto Di Pomodoro

Instructions

(yields 1 gallon)

In a sauce pot heat olive oil & add Chopped Shallots in Oil and sauté briefly. Add prepared Demi Glace Sauce Mix and whisk in Pesto Di Pomodoro. When sauce reaches 165°F reserve for service or refrigerate.