“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.

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