2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

2 T. Cream

1 T. Tomato Paste

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the vinegar and reduce a glace. Stir in cream and tomato paste; reduce mixture by 1/3. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.