Veal and White Truffle Sauce

INGREDIENTS:1 Tbsp. oil
1 Tbsp. garlic, chopped
2 Tbsp. shallots, chopped
¼ cup brandy
1 Tbsp. Dijon mustard
1 cup veal stock
1 cup veal demi-glace
2 tsp. white truffle oil
3 Tbsp. Signature Secrets™ Culinary Thickener
to taste, salt
to taste, pepper
1 bunch scallions, julienne DIRECTIONS:Saute garlic and shallots in oil. Deglaze with bra

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish