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Reddened Butter Sauce

Yield 1 2/3 cups


  • 1 tablespoon minced onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 2 cups whipping cream
  • 1 teaspoon Blackening Spice
  • 1/4 cup butter, cut into small pieces
  • 1 teaspoon chopped fresh parsley
  • 1/4 teaspoon salt

How to Make It

  1. Sauté onion and garlic in hot oil in a small saucepan over medium-high heat 2 minutes or until tender; add wine and lemon juice. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Whisk in tomato paste and whipping cream. Simmer 25 to 30 minutes or until mixture is reduced by half, stirring occasionally. Stir in remaining ingredients. Serve warm.