Ingredients:
|
¼ C Shallots, chopped
|
2 C Dry red wine
|
1 C Haserot Culinaire Glace de veau
|
TT Milled black pepper
|
Instructions:
|
|
Sauté shallots quickly in saucepan.
|
Add wine and reduce by 50 %.
|
Add glace de veau, simmer and adjust seasoning.
|
Finish with freshly milled pepper and a slice of sweet butter. |