1 quart veal stock
12 oz red wine or medera
1 tablespoon minced shallot
1 bay leaf
12 black peppercorns
6 thyme sprigs
2 tablespoons unsalted butter, chilled
kosher salt
freshly ground blackpepper
In a medium stockpot, reduce veal stock to 6 oz.
In another stock pot, reduce red wine, shallot, bay leaf, peppercorns and thyme to 2 oz.
Add reduced red wine to reduced veal stock. Incorporate butter
with a whisk. Season with salt and pepper. Strain through a
fine wire mesh sieve.