Cardinal Sauce

Prep Time : 10 minutes
Cook Time : 5 minutes
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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

  1. Sweat shallots in butter in a saucepan. Add wine and heavy cream; reduce by 50%.
  2. 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.


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