Bleu Cheese and Toasted Walnuts

  • 6 oz (1 container) Stock Options Veal Demi-Glacé
  • 4 oz bleu cheese, crumbled
  • 4 oz roasted walnuts, chopped (roast walnuts on sheet pan
    in 350 oven for 10 minutes)
  • 2 whole shallots, peeled and finely chopped
  • 10 oz dry red wine
  • 2 oz (1/2 cube) chilled butter
  • 1 tsp fresh rosemary, finely minced
  • salt and pepper
  • 4 tbsp olive oil

In a saucepan heat oil over medium heat, add shallots and cook to lightly brown (12 minutes). Add red wine and Stock Options Veal Demi-Glacé and bring to a boil, then simmer for 3 minutes. Add whole butter, walnuts and herbs, stirring until butter is melted into sauce. Salt and pepper. Add bleu cheese and serve immediately.