Cream & Vermouth Sauce

Makes 8 servings of 120 ml each; usually served with scallops.

• 60 ml shallots, minced
• 1-1/2 tsp. garlic, minced
• 50 g. butter
• 50 ml. dry vermouth
• 1 l  heavy cream
•  tbsp. lemon juice
• White pepper and salt, to taste

1. Sauté shallots and garlic in butter until transparent.
2. Deglaze pan with vermouth.
3. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
4. Add lemon juice and season to taste with salt and pepper.
5. Hold warm for service.