(makes approx 8 oz.)

1 tsp. olive oil or clarified butter
1/3 cup dry white wine
2 tbsp. chopped shallots
4 oz. Glace de Veau Roasted Veal Stock Reduction
3 tbsp. sliced cornichon pickles
2 tbsp. heavy whipping cream
1 tbsp. chopped fresh tarragon
Salt and pepper, to taste

Sweat shallots in oil, add wine; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction and cornichon pickles. Bring to a simmer; add heavy whipping cream and tarragon. Season to taste with salt and pepper.