STREAMING NOW: Siba's Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“May be served over fish, chicken or vegetables. Adapted by Jan Roberts-Dominguez from "Sauces: Classical and Contemporary Sauce Making," by James Peterson.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, saute the shallot and garlic in 1 tablespoon of the olive oil over medium-low heat. Add the broth and simmer until liquid has reduced to 1/2 cup.
  2. Add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
  3. Meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
  4. Scrape tomato mixture into a blender jar. Add the vinegars and blend briefly, just to puree tomatoes. Scrape tomato mixture into a small bowl, then whisk in butter mixture and remaining 4 tablespoons olive oil. Adjust seasonings by adding additional vinegar, olive oil, a bit of butter and the salt and pepper, to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: