(makes approx 8 oz.)

3 tbsp. mint apple jelly
1 tbsp. chopped fresh mint
1 tbsp. champagne wine vinegar
1 tsp. chopped shallots
8 oz. Glace de Veau Roasted Veal Stock Reduction
Salt and pepper, to taste
*1 tbsp. chilled unsalted butter

HEAT jelly, mint, vinegar and shallots in a saucepan; reduce by 25%.

STIR in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper.

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