(makes approx. 9 oz.)
- 1 tsp. Olive Oil
- 1 tsp. Chopped Shallots
- 1 tsp. Minced Garlic
- ¼ tsp. Finely Chopped Fresh Rosemary
- 2 oz. White Wine
- 1 cup Heavy Whipping Cream
- 4 oz. Bonewerks Culinarte Demi Glace de Poulet Classic
SAUTE shallots in olive oil until caramelized; stir in garlic, rosemary and wine. Bring to a boil; reduce by 50%. Stir in heavy cream; reduce by 50%. Stir in Bonewerks Culinarte Demi Glace de Poulet Classic and bring to a boil.
Optional: For a velvety consistency, the sauce may be strained.
NOTE: Use as any cream sauce or pasta sauce.