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