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Sauce Marchand de Vin

¼ C Shallots, chopped
2 C Dry red wine
1 C Haserot Culinaire Glace de veau
TT Milled black pepper
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.