Bone Crusher Steak Sauce

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1 pound Bonewerks Culinarte Demi Glace de Viande (Classic or Elite)
1/2 cup Black Strap Molasses
1/2 cup raisins
1/2 cup dry red wine
1/2 cup freshly squeezed orange juice
1/3 cup red wine vinegar
2 tablespoons chopped shallots
2 tablespoons sun-dried tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chopped garlic
3 anchovy filets
1 1/2 teaspoon ground allspice
Salt and black pepper, to taste

Heat Bonewerks Culinarte Demi Glace de Viande (classic or Elite), molasses, raisins, wine, orange juice, vinegar, shallots, tomato paste, Worcestershire sauce, garlic, anchovies and allspice in a
saucepan. Reduce by 50 percent. Transfer to a food processor, and blend until smooth. Season to
taste with salt and black pepper. May be served hot or cold.

Recipe courtesy of Western Regional Executive Chef Gabriel Chatten with Bonewerks Culinarte, industry leader in sauce and sous vide, bonewerksculinarte.com

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