(makes approx 8 oz.)

1 tsp. clarified butter
3 tbsp. diced red onion
1/4 cup dry white wine
1/2 cup heavy whipping cream
4 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. finely diced tomato concasse
2 tbsp. dry sherry wine
1 tbsp. chopped fresh dill
1 tsp. pink peppercorns
Salt and pepper, to taste

SWEAT onions in butter in a saucepan until soft. Add wine and heavy whipping cream; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction and tomato concasse; simmer for 2 minutes. Add sherry, dill and peppercorns. Season to taste with salt and pepper.