Reddened Butter Sauce

Recipe from


Ingredients

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

Preparation

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.

Note:

Chef John Shields,

May 2001