Tomato butter sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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