(makes approx 8 oz.)

2 tbsp. extra virgin olive oil
1 tbsp. chopped garlic
Pinch red pepper flakes
Pinch pepper
4 oz. Glace de Veau Roasted Veal Stock Reduction
1/4 cup white wine
3 tbsp. fresh lemon juice
1 tbsp. capers
1 tbsp. freshly chopped parsley
*1 tbsp chilled unsalted butter
Salt and pepper, to taste

SAUTE garlic, red pepper flakes and black pepper in olive oil in a small saucepan. Add wine and reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction; bring to a simmer. Stir in lemon juice, capers and parsley. Season to taste with salt and pepper.

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