Lingonberry Lamb Sauce
1 tsp olive oil
1 Tbs chopped shallots
2/3 cup dry champagne
4 oz Glace de Veau Roasted Veal Stock Reduction
2 Tbs lingonberries
Salt and pepper, to taste
*1 Tbs chilled unsalted butter
- Sweat shallots in olive oil in a hot saucepan.
- Add champagne; reduce by 50%.
- Stir in Glace de Veau Roasted Veal Stock Reduction and lingonberries. Season to taste with salt and pepper.
*If desired, lift with butter, stir in 1 Tbs chilled butter off heat.