Brandy Diane Sauce

(makes approx. 8 oz.)

  • 1 tsp.  Clarified Butter
  • 2 tbsp.  Finely Diced Shallots
  • 1 tsp.  Dijon Mustard
  • 1/4 cup  Brandy
  • 6 oz.  Bonewerks Culinarte Demi Glace de Veau Elite
  • 1/4 cup  Heavy Whipping Cream
  • Salt and Pepper, to Taste
  • 1 tbsp.  Chilled Butter

SWEAT shallots in butter in a saucepan. Stir in mustard and brandy; reduce by 50%.

STIR in Bonewerks Culinarte Demi Glace de Veau Elite; bring to a simmer. Add heavy whipping cream. Season to taste with salt and pepper. To finish sauce, swirl in butter.