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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Rack of Lamb with Summer Succotash Ingredients:
1/2 cup dry white wine |
2 teaspoons rice wine vinegar |
1 teaspoon fresh lemon juice |
1 tablespoon minced shallot |
2 tablespoons heavy cream |
1/2 cup cold unsalted butter, diced |
salt |
freshly ground black pepper |
Directions:
1. Combine wine and next 3 ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat; cook 3 minutes or until mixture has reduced by half. Add cream, and cook 2 minutes or until mixture has reduced by half. Remove from heat.
2. Pour mixture through a fine mesh strainer into the top of a double boiler over simmering water. Slowly whisk in butter, a few pieces at a time, until butter is melted and mixture is smooth. Season to taste with salt and pepper. Keep warm over simmering water.
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