Roasted Garlic and Rosemary Sauce
- 6 oz (1 container) Stock Options Beef Demi-Glacé
- 1 bulb garlic
- 2 tsp rosemary, minced
- 10 oz red wine
- 2 oz (1/2 cube) chilled butter
- salt and pepper
- 2 tbsp olive oil
To roast garlic: Cut tips of garlic cloves off and rub with olive oil. Bake at 350 for 20–30 minutes until garlic is soft. Squeeze softened garlic out of skin and coarsely chop.
In a saucepan on medium heat add red wine and Stock Options Beef Demi-Glacé and bring to a boil. Add roasted garlic, reduce to a medium heat and cook for 3–5 minutes. Add whole butter and rosemary, stirring until butter is melted into sauce. Remove from heat and salt and pepper to taste.