(makes approx. 8 oz.)
- 1 tsp. Olive Oil
- 1 tbsp. Chopped Shallots
- 2/3 cup Dry Champagne
- 4 oz. Bonewerks Culinarte Glace d’ Agneau
- 2 tbsp. Lingonberries
- Salt and Pepper, to Taste
- *1 tbsp. Chilled Unsalted Butter
SWEAT shallots in olive oil in a hot saucepan. Add champagne; reduce by 50%.
STIR in Bonewerks Culinarte Glace d’ Agneau and lingonberries. Season to taste with salt and pepper.
*If desired, lift with butter. Stir in 1 tbsp. chilled butter off heat.