(makes approx. 12 oz.)
- 1/2 cup Red Wine
- 2 tbsp. Finely Chopped Shallots
- 1/2 tsp. Cracked Black Pepper
- Sprig of Fresh Thyme
- 1 Fresh Bay Leaf
- 6 oz. Bonewerks Culinarte Demi Glace de Veau Elite
- Salt and Pepper, to Taste
- 1/4 cup Chilled Butter
HEAT wine, shallots, cracked black pepper, thyme and bay leaf in a saucepan; reduce by 50%.
STIR in Bonewerks Culinarte Demi Glace de Veau Elite. Season to taste with salt and pepper. Strain; finish sauce by whisking in butter.