Galvez’s Fig and Bourbon Sauce
(Recommended over roasted lamb and roasted fingerling potatoes)
2 tablespoons of oil
2 tablespoons diced shallots
1 cup of figs
2 cups of bourbon
1 chipotle pepper
2 sprigs of fresh thyme
1 bay leaf
4 cups of dark chicken stock

In saucepot, heat oil and then add the shallots; cook until translucent. Add figs and cook until soft. Add bourbon, thyme, bay leaf and chipotle pepper. Reduce bourbon by half, add the dark stock and reduce heat to a simmer. Let simmer about 10-15 minutes. Add salt and pepper to taste. Remove thyme and bay leaves, then puree in a blender or with stick mixer.

Use on roasted lamb served with roasted fingerling potatoes and asparagus. For an aromatic garnish, take a sprig of rosemary and lightly coat with oil, burn and use as garnish.

Galvez Restaurant
914 North Peters St.