|Unflavored gelatin||1 Tablespoon|
|Chablis/Other dry white wine||3⁄4 Cup (12 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
Sprinkle gelatin over wine in a small saucepan, and let stand 1 minute.
Add bouillon granules to saucepan; cook over low heat, stirring until gelatin and bouillon granules dissolve.
Remove from heat; use when mixture is just cooled and syrupy (just before mixture begins to set).