Lamb Demi Glace

Ingredients

2 bay leaves
2 Tbsp. minced fresh thyme
1 tsp. minced fresh sage
1 Tbsp. minced fresh rosemary
1 20 oz. can diced tomatoes
1 quart prepared Lamb Base
1 quart prepared Demi Glace Sauce
12 oz. red wine
4 oz. Garlic in Oil
4 oz. vegetable oil
½ lb. small diced onion
¼ lb. small diced carrots
¼ lb. small diced yellow turnips
¼ lb. small diced celery

Instructions

(yields 1 gallon)

In a sauce pot heat the oil and sauté Garlic in Oil until just golden brown, then add all vegetables. Sauté until onion is transparent, add red wine, prepared Demi Glace Sauce Mix, prepared No Added MSG Lamb Base and herbs. Simmer sauce until all vegetables are tender, remove bay leaves and blend sauce with a burr mixer or remove bay leaves, strain cooked vegetables and puree, then add back to sauce and mix thoroughly. Reserve for use or refrigerate.