Truffle Sauce
Loading...Ingredients
1 tsp olive oil
1 Tbs diced shallots
1 cup Cabernet Sauvignon
1 Tbs brown sugar
6 oz Glace de Veau Roasted Veal Stock Reduction
2 Tbs truffle butter
1 1/2 tsp fresh thyme
Salt and pepper, to taste
METHOD
- Sweat shallots in olive oil in a saucepan. Add Cabernet Sauvignon and brown sugar; reduce by 70%.
- Stir in Glace de Veau Roasted Veal Stock Reduction and simmer until sauce reaches desired consistency. Remove from heat; stir in truffle butter and thyme. Season to taste with salt and pepper.
