(makes approx 10 oz.)

1 tsp. olive oil
1 tbsp. diced shallots
1 cup Cabernet Sauvignon
1 tbsp. brown sugar
6 oz. Glace de Veau Roasted Veal Stock Reduction
2 tbsp. truffle butter
1 1/2 tsp. fresh thyme
Salt and pepper, to taste

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.