Ingredients

2 oz. olive oil
4 oz. Chopped Shallots in Oil
1 gallon prepared Demi Glace Sauce
5 oz. Pesto Di Pomodoro
2 Tbsp. chopped fresh rosemary

Instructions

Printer-Friendly PDF(yields 1 gallon)

In a sauce pot heat olive oil. Add Chopped Shallots in Oil and sauté briefly. Add prepared Demi Glace Sauce Mix and whisk in Pesto Di Pomodoro and chopped rosemary. When sauce reaches 165°F reserve for service or refrigerate.