Cardinal Sauce
Loading...Ingredients
1 tsp clarified butter
2 Tbs finely diced shallots
2 Tbs white wine
1 cup heavy cream
4 oz Glace de Veau Roasted Veal Stock Reduction
1/4 cup diced tomato concasse
Pinch cayenne pepper
Salt, to taste
1/4 tsp chopped chervil
METHOD
- Sweat shallots in butter in a saucepan. Add wine and heavy cream; reduce by 50%.
- Stir in Glace de Veau Roasted Veal Stock Reduction, tomato concasse and cayenne pepper. Season to taste with salt; simmer until nape (coats the back of a spoon). Garnish with chervil.
