Caper And Tomato Butter Sauce
Instructions:
- 1/4 Cup Minced shallots
- 1 Cup White wine
- Salt
- Cayenne pepper
- 1/4 Cup Heavy cream
- 1−1/2 Sticks cold butter; cut into pieces
- 1/4 Teaspoon Hot sauce
- 1/2 Teaspoon Worcestershire sauce
- 2 Tablespoon Chopped shallots
- 1/4 Cup Capers
- 1/2 Cup Small diced tomatoes
- In a saucepan, over medium heat, combine the shallots and wine.
- Season with salt and cayenne.
- Bring the mixture to a boil.
- Reduce the heat to medium low and simmer until the mixture reduces by half.
- Add the cream and continue to cook for 2 minutes.
- Remove from the heat and whisk in the butter, a couple of pieces at a time.
- Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine−mesh sieve.
- Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.
- Yield: about 2 cups