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Sun Dried Tomato & Herb Demi Glace
1 gallon
Ingredients
- 2 oz. olive oil
- 4 oz. chopped shallots
- 1 gallon prepared Demi Glace Sauce
- 5 oz. Pesto Di Pomodoro
Instructions
- 1 In a sauce pot heat olive oil & add chopped shallots and sauté briefly.
- 2 Add prepared Demi Glace Sauce Mix and whisk in Pesto Di Pomodoro.
- 3 When sauce reaches 165°F reserve for service or refrigerate.