(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.