Sun Dried Tomato & Rosemary Demi Glace

Serves: 1 gallon


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


  1. 1 In a sauce pot heat olive oil.
  2. 2 Add chopped shallots and sauté briefly.
  3. 3 Add prepared |demiglacesauce| and whisk in |pestdipomodoro| and chopped rosemary.
  4. 4 When sauce reaches 165°F reserve for service or refrigerate.
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