a
Sun Dried Tomato & Rosemary Demi Glace
1 gallon
Ingredients
- 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
Instructions
- 1 In a sauce pot heat olive oil.
- 2 Add chopped shallots and sauté briefly.
- 3 Add prepared |demiglacesauce| and whisk in |pestdipomodoro| and chopped rosemary.
- 4 When sauce reaches 165°F reserve for service or refrigerate.