How to make it

  • Heat butter in a medium saucepan over medium-low heat. Add shallots and garlic and saute until tender - about 5 minutes.
  • Pour in wine, add bay leaf, and bring to a boil and reduce by half.
  • Add the veal stock and cook until sauce is reduced by 1 3/4 cups, about 20 minutes. Discard bay leaf. Whisk in remaining butter off of the heat and serve immediately.

Reviews & Comments 1

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    " It was good "
    nuitblanche ate it and said...
    This was grand! I did a search on veal, shallots, garlic, and wine! Yum! See my alterations below
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