Lingonberry Lamb Sauce

(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.