Truffle Sauce

(makes approx. 10 oz.)

  • 1 tsp.  Olive Oil
  • 1 tbsp.  Diced Shallots
  • 1 cup  Cabernet Sauvignon
  • 1 tbsp.  Brown Sugar
  • 6 oz.  Bonewerks Culinarte Glace de Veau
  • 2 tbsp.  Truffle Butter
  • 1-1/2 tsp.  Fresh Thyme
  • Salt and Pepper, to Taste

SWEAT shallots in olive oil in a saucepan. Add Cabernet Sauvignon and brown sugar; reduce by 70%.

STIR in Bonewerks Culinarte Glace de Veau and simmer until sauce reaches desired consistency. Remove from heat; stir in truffle butter and thyme. Season to taste with salt and pepper.