Crawfish Bordelaise Sauce

Ingredients

• 1 tbs minced shallots
• 1 tbs minced garlic
• 1 tsp creole seasoning
• ½ C dry red wine
• ¼ lb crawfish tails
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups Veal or Beef Glaze
• 1 tbs chopped green onions
• 2 tbs unsalted butter (at room temp)

Directions

1. Combine the shallots, garlic, and creole seasoning in a small nonreactive saucepan and place over high heat and cook for 30 seconds. Watch carefully so it doesn't burn.
2. Add the wine and bring to a boil.
3. Add the crawfish, salt, and pepper and bring back to a boil.
4. Stir in the glaze and bring back to a boil.
5. Reduce the heat and simmer, skimming off the fat and impurities.
6. Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes.
7. Add the butter and whisk until thoroughly incorporated, for about 30 seconds.
8. Add the green onions and remove from the heat.