Caper And Tomato Butter Sauce

Recipe Ingredients

1/4 cup	23g / 0.8oz	Minced shallots
1 cup	237ml	White wine
		Salt - to taste
		Cayenne pepper - to taste
1/4 cup	59ml	Heavy cream
1 1/2		Cold butter - cut into pieces
1/4 teaspoon	1.3ml	Hot sauce
1/2 teaspoon	2.5ml	Worcestershire sauce
2 tablespoons	30ml	Chopped shallots
1/4 cup	59ml	Capers
1/2 cup	31g / 1.1oz	Small-diced tomatoes

Recipe Instructions

In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes.

Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

This recipe yields about 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD - NETWORK

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