Yield: 2 cups
|2 cups||Dry white wine|
|1¼ cup||Sherry vinegar|
|1 cup||Plum tomatoes coarsely chopped|
|3 larges||Shallots, chopped|
|1½ teaspoon||Black peppercorns|
|1½ teaspoon||Coriander seeds|
|½ cup||Heavy cream|
|½ pounds||(2 sticks) cold butter cut into tbs pieces|
|Salt and pepper to taste|
1. In a large nonreactive saucepan, combine the wine, vinegar, tomatoes, shallots, black peppercorns, and coriander seeds and boil over high heat until reduced by three-quarters, about 30 minutes. Add the cream and boil for a few minutes to thicken slightly.
Can be prepared to this point up to 1 day ahead. Let cool, then strain and refrigerate. Return to a simmer before proceeding.
2. Reduce heat to low and start whisking in the butter, a few pieces at a time, adding more before the last batch is fully incorporated.
Remove pan from heat the moment all the butter is incorporated; overheating will cause the sauce to separate.
3. Pass the sauce through a fine strainer into a clean nonreactive pan. Season with salt and pepper. Keep the sauce in a warm place until time to serve. Pour over pasta.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95