(makes approx 18 oz.)

6 oz. Glace de Veau Roasted Veal Stock Reduction
1/2 cup champagne
1/2 cup champagne vinegar
3 tbsp. 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

HEAT Glace de Veau Roasted Veal Stock Reduction, champagne, vinegar, shallots and bay leaf in a saucepan. Reduce by 70%.

WHISK cubes of butter into sauce, whisking constantly, until all ingredients are blended; strain. Season to taste with salt and pepper. Garnish with fresh herbs to order.