(makes approx. 8 oz.)

1 tsp. olive oil
1 tsp. chopped fresh garlic
1/2 cup champagne
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. sun-dried tomato paste
Salt and pepper, to taste
*1 tbsp. chilled unsalted butter

HEAT olive oil and garlic in a small saucepan. Stir in champagne, rosemary and thyme. Reduce by 50%; strain.

STIR in Glace de Veau Roasted Veal Stock Reduction and tomato paste. Season to taste with salt and pepper.

*If desired, lift with butter, stir in 1 tbsp. chilled butter off heat.