Pomegranate Splash!
Pomegranate Based Culinary Sauces
Pomegrante Based Port Fig Demi-Glace Sauce for Lamb
Saucing is what saucing does, to paraphrase the famous actor Tom Hanks in the movie Forrest Gump. Here we have combine lamb stock reduced with our popular pomegranate based fig port reduction into a luscious finishing sauce for a variety of lamb cuts roasted or grilled.
1 tsp fresh garlic, minced
1/4 tsp dried thyme
2 tbs shallots, minced
2 tbs unsalted butter
1.5 oz lamb stock by More Than Gourmet diluted with 2 cups hot water*** 1/4 cup MarXana Pomegranate Based Fig Port Reduction Sauce***
***This item is available at the clubsauce.com website.
1 tsp fresh garlic, minced
1/4 tsp dried thyme
2 tbs shallots, minced
2 tbs unsalted butter
1.5 oz lamb stock by More Than Gourmet diluted with 2 cups hot water*** 1/4 cup MarXana Pomegranate Based Fig Port Reduction Sauce***
- Melt butter in a small saucepan over medium heat. Add shallots to the pan and allow them to slowly brown then add garlic. Stir until the garlic just starts to turn a light tan color and add the thyme. Stir all the ingredients for a few seconds more to meld the flavors.
- Pour the reconstituted lamb stock into the pan. Stir and scrape the bits pieces on the bottom of the pan and continue to cook until reduce by half. Add the pomegranate fig port reduction sauce and stir to incorporate all the flavors. Continue to cook until the desired thickness is reached and remove from the heat.
- Serve the finished sauce over sliced lamb or in a sauceboat to be added at the table.
***This item is available at the clubsauce.com website.
MarXana Brand Foods
