Vegetable Glace Beurre Blanc with Fine Herbs

Prep Time : 10 minutes
Cook Time : 10 minutes
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Serves Approximately 18 oz

6 oz Glace de Veau Roasted Veal Stock Reduction
1/2 cup champagne
1/2 cup champagne vinegar
3 Tbs chopped shallots
1 fresh bay leaf
1 lb unsalted butter (cubed and frozen)
Salt and pepper, to taste
Fresh chopped lemon thyme, dill, chives, tarragon

  1. Heat Glace de Veau Roasted Veal Stock Reduction, champagne, vinegar, shallots and bay leaf in a saucepan. Reduce by 70%.
  2. Whisk cubes of butter into sauce, whisking constantly, until all ingredients are blended; strain. Season to taste with salt and pepper.
  3. Garnish with fresh herbs to taste.


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