Veal and White Truffle Sauce

Food Service Search Staff

INGREDIENTS:1 Tbsp. oil
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 with brandy. Reduce brandy to a sec and add veal stock. Whisk in mustard and demi. Bring to a simmer. Whisk in truffle oil and Culinary Thickener. Season to taste; garnish with scallions. SERVINGS:15 servings From: PHOTO CREDIT:Photo Credit: NATIONAL STARCH FOODSERVICE