Veal and White Truffle Sauce

1 Tbsp. garlic, chopped
2 Tbsp. shallots, chopped
¼ cup brandy
1 Tbsp. Dijon mustard
1 cup veal stock
1 cup veal demi-glace
2 tsp. white truffle oil
3 Tbsp. Signature Secrets™ Culinary Thickener
to taste, salt
to taste, pepper
1 bunch scallions, julienne DIRECTIONS:Saute garlic and shallots in oil. Deglaze

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