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“I'm also a sauce person. This one is really a great all purpose sauce that's wonderful on practically anything: steaks, fish, potatoes, whatever.”
READY IN:
20mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the vermouth and shallots.
  2. Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
  3. Strain and discard solids.
  4. Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
  5. Reduce to low and gradually add the butter, whisking until just melted.
  6. Whisk in the tapenade.
  7. Season.

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