(makes approx 8 oz.)

1 1/2 tsp. olive oil
1 tbsp. shallots
1/4 cup white wine
3 tbsp. champagne vinegar
8 oz. Glace de Veau Roasted Veal Stock Reduction
1 ½ tsp. Dijon mustard
1 tbsp. chilled butter

SWEAT shallots in olive oil in a sauté pan. Add wine and vinegar; reduce by 70%.

STIR in Glace de Veau Roasted Veal Stock Reduction and Dijon mustard; bring to a simmer. Remove from heat and stir in butter.