Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies, appetizer
Time 20m
Yield About one and one- quarter cups
Number Of Ingredients 8
Steps:
- Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.
- Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
- Add the cream and bring to the boil. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
- Line a saucepan with a sieve and pour the sauce into it. Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through. Add salt and pepper.
- Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 31 grams, Sodium 560 milligrams, Sugar 6 grams, TransFat 1 gram
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