Tapenade Sauce

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: 20 mins
• Yields: 3/4 cup

Ingredients

• 1  cup dry white vermouth
• 1⁄3 cup  chopped shallot
• 3  tablespoons  whipping cream
• 1⁄4 cup  chilled unsalted butter, in pieces
• 1⁄4 cup  olive  tapenade (see data base)

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.