Red Wine Lamb Demi Glace
A robust, velvety red wine reduction sauce crafted with RC GF Vegan Demi-Glace Sauce Mix, RC No Added MSG Lamb Base, sautéed garlic, tomato paste, unflavored gelatin, and fresh rosemary, sage, and thyme.
Yield / Servings
1 Gallon Yield
Category
Sauces / Gourmet Sauce Bases
Ingredients
11 Components
Vegetable Oil
4 oz.
Fresh Garlic Chopped
2 oz.
Red Wine
12 oz.
RC GF Vegan Demi-Glace Sauce Mix
Prepared
1 qt.
RC No Added MSG Lamb Base
Prepared stock
1 qt.
Fresh Rosemary Minced
1 Tbsp.
Fresh Sage Minced
1 tsp.
Fresh Thyme Minced
2 Tbsp.
Bay Leaves
2 count
Tomato Paste
2 Tbsp.
Unflavored Gelatin
1 Tbsp.
Preparation Steps
1
Sauté Garlic & Reduce Red Wine
In a sauce pot, heat 4 oz. vegetable oil over medium heat. Add 2 oz. chopped garlic and sauté until just golden brown. Pour in 12 oz. red wine and reduce the liquid volume by half to concentrate the flavor.
2
Incorporate Bases, Herbs & Gelatin
Add 1 quart prepared RC GF Vegan Demi-Glace Sauce Mix, 1 quart prepared RC No Added MSG Lamb Base, 1 Tbsp. minced rosemary, 1 tsp. minced sage, 2 Tbsp. minced thyme, 2 bay leaves, 2 Tbsp. tomato paste, and 1 Tbsp. unflavored gelatin. Stir until smoothly combined.
3
Boil & Simmer
Bring the sauce to a rolling boil, then reduce heat to low and simmer gently for 15 minutes to infuse the herbal aromatics and dissolve the gelatin fully.
4
Strain & Reserve
Strain the sauce through a fine chinoise strainer to remove bay leaves and herb particulates. Reserve warm for immediate service or refrigerate for storage.
Chef Notes & Culinary Applications
Gluten-Free & Rich Mouthfeel: Combining RC GF Vegan Demi-Glace Sauce Mix with RC No Added MSG Lamb Base delivers rich roasted bone flavor without gluten allergens. Adding gelatin provides authentic, lip-smacking collagen viscosity.
Ideal Entree Pairings: Exceptional when spooned over grilled racks of lamb, braised lamb shanks, roasted leg of lamb, or seared venison medallions.