Champagne sauce

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:

• 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