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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup drained oil-packed sun-dried tomatoes |
1 cup dry white wine |
1/4 cup white wine vinegar |
10 black peppercorns |
1 bay leaf |
1 cup whipping cream |
1/2 cup chicken stock or canned low-salt chicken broth |
1 tablespoon minced fresh thyme or 1 teaspoon dried |
Directions:
1. Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.
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