Sun Dried Tomato & Herb Demi Glace

Serves: 1 gallon


  • 2 oz. olive oil
  • 4 oz. chopped shallots
  • 1 gallon prepared Demi Glace Sauce
  • 5 oz. Pesto Di Pomodoro


  1. 1 In a sauce pot heat olive oil & add chopped shallots and sauté briefly.
  2. 2 Add prepared Demi Glace Sauce Mix and whisk in Pesto Di Pomodoro.
  3. 3 When sauce reaches 165°F reserve for service or refrigerate.
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