Herb Infused Lamb Sauce

Prep Time : 10 minutes
Cook Time : 5 minutes
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1 tsp olive oil
1 tsp chopped fresh garlic
1/2 cup champagne
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 oz Glace de Veau Roasted Veal Stock Reduction
1 Tbs sun-dried tomato paste
Salt and pepper, to taste
*1 Tbs chilled unsalted butter

  1. Heat olive oil and garlic in a small saucepan. Stir in champagne, rosemary and thyme. Reduce by 50%; strain.
  2. Stir in Glace de Veau Roasted Veal Stock Reduction and tomato paste.
  3. Season to taste with salt and pepper.

*If desired, remove from heat and stir in 1 Tbsp chilled butter.



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