 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I'm also a sauce person. This one is really a great all purpose sauce that's wonderful on practically anything: steaks, fish, potatoes, whatever. Ingredients:
1 cup dry white vermouth |
1/3 cup chopped shallot |
3 tablespoons whipping cream |
1/4 cup chilled unsalted butter, in pieces |
1/4 cup olive tapenade (see data base) |
Directions:
1. In a small saucepan, combine the vermouth and shallots.
2. Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
3. Strain and discard solids.
4. Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
5. Reduce to low and gradually add the butter, whisking until just melted.
6. Whisk in the tapenade.
7. Season.
|
|