Tarragon Glace de Viande
- 3 cup unsalted veal stock (can be store bought brand-be sure it is unsalted)
- 1 cup red wine
- 1 chopped shallot
- 1/2 tsp peppercorn
- 1 tbsp chopped tarragon
- 1 tsp chopped parsley
- Combine stock, wine, shallot and peppercorn in small sauce pan and reduce on low to medium heat for about 1 hour until maple syrup like consistency.
- Strain through a sieve and add tarragon and parsley.