Ingredients for _500 ml
| Qty | Unit | Description |
|---|---|---|
| 0.03 | KG | Shallots |
| 0.01 | KG | Garlic |
| 0.005 | KG | Bayleaf |
| 0.01 | KG | Salt |
| 0.005 | KG | Pepper |
| 0.1 | KG | Butter cubes |
| 0.2 | KG | Champagne |
| 0.5 | KG | Veal Jus |
Method:
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- Heat oil and saute chopped onions and garlic until transluscent
- Add veal jus, champagne and bayleaf and reduce the sauce until syrupy consistency
- Remove from the fire and blend in cold chilled butter. Season the sauce