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In a saucepan, over medium heat, combine the
shallots and wine. Season with salt and cayenne.
Bring the mixture to a boil. Reduce the heat to
medium low and simmer until the mixture reduces by
half. Add the cream and continue to cook for 2
minutes. Remove from the heat and whisk in the
butter, a couple of pieces at a time. Season with
the salt, cayenne, hot sauce and Worcestershire.
Strain through a fine-mesh sieve. Place back in
the saucepan and add the shallots, capers and
tomatoes. Stir well and keep warm.
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