1/4 cup prepared hollandaise sauce
1/2 oz Glace de Veau Roasted Veal Stock Reduction, melted
1/2 tsp Mint Reduction (recipe follows)
Salt and pepper, to taste
2/3 cup dry white wine
2/3 cup white wine vinegar
1/2 cup chopped fresh mint
1/4 cup chopped shallots
2 fresh bay leaves
Add Glace de Veau Roasted Veal Stock Reduction, mint reduction, salt and pepper to hollandaise sauce.
Heat wine, vinegar, mint, shallots and bay leaves in a saucepan; reduce 95%.