1/2 of large chopped Shallot (or 1tbs chopped onion)
4 tablespoons cold butter (1/2inch cubes)
Instructions
Place berries in saucepan with water; simmer on low heat until berries are mushy and mixture is slightly thickened (about 10 minutes).
While berries are cooking, place white wine, vinegar, shallot (or onion), peppercorns and heavy cream into another saucepan. Reduce mixture over medium-high heat, stirring occasionally, until it reaches consistency of corn syrup.
Strain out shallot (or onion) and peppercorns. Strain berry mixture into wine mixture; discard berry solids. Remove mixture from heat and whisk, adding butter 2 cubes at a time.
Serving
Suggestions
Serve over salmon (or anything!).
Originally Submitted
7/18/2008
0 Out of 5 from
0 reviews
You can add this Northwest Berry Sauce recipe to your own private DesktopCookbook.
