(makes approx 8 oz.)

1 tbsp. chopped shallots
1 tbsp. chopped fresh ginger
1 tsp. chopped garlic
1/4 cup plum vinegar
4 oz. Glace de Veau Roasted Veal Stock Reduction
1/4 cup hoisin sauce
1 tbsp. plum preserves
*1 tbsp. chilled unsalted butter

SWEAT shallots, ginger, garlic and vinegar in a saucepan for 5 minutes.

STIR in Glace de Veau Roasted Veal Stock Reduction, hoisin sauce and preserves. Simmer until sauce reduces to the consistency desired.

*If desired, lift with butter, stir in 1 tbsp. chilled butter off heat.