(makes approx. 8 oz.)
- 1 tsp. Olive Oil or Clarified Butter
- 1/3 cup Dry White Wine
- 2 tbsp. Chopped Shallots
- 4 oz. Bonewerks Culinarte Demi Glace de Porc Classic
- 3 tbsp. Sliced Cornichon Pickles
- 2 tbsp. Heavy Whipping Cream
- 1 tbsp. Chopped Fresh Tarragon
- Salt and Pepper, to Taste
SWEAT shallots in oil, add wine; reduce by 50%.
STIR in Bonewerks Culinarte Demi Glace de Porc Classic and cornichon pickles. Bring to a simmer; add heavy whipping cream and tarragon. Season to taste with salt and pepper.