(makes approx 8 oz.)

1 tsp. olive oil
1 tbsp. chopped shallots
2/3 cup dry champagne
4 oz. Glace de Veau Roasted Veal Stock Reduction
2 tbsp. lingonberries
Salt and pepper, to taste
*1 tbsp. chilled unsalted butter

SWEAT shallots in olive oil in a hot saucepan. Add champagne; reduce by 50%.

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

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