(makes approx 8 oz.)

1/4 cup white wine
1 tbsp. stone ground mustard
1 tbsp. chopped fresh dill
6 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. heavy whipping cream
Salt and pepper, to taste

HEAT wine, mustard and dill in saucepan; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction and heavy whipping cream; simmer for 1 minute. Season to taste with salt and pepper.