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Ingredients
- 1/2 c. white wine
- 1/2 c. white wine vinegar
- 1 x shallot, finely minced
- 1 med fresh beet, cooked and grated
- 1 x bay leaf
- 12 whl black peppercorns
- 1 c. unsalted butter
- 2 Tbsp. heavy cream
Directions
- In a small saucepan, combine the wine and vinegar and reduce to 2 Tbsp. liquid. Set aside.
- In a separate saucepan, combine the shallot, beet, bay leaf, peppercorns, and butter and cook on low heat for 10 to 15 min, or possibly till the mix is well combined.
- Add in the reserved wine mix. Stir in the cream and mix together well.
- Serve hot with baked red snapper or possibly other white fish of choice.
- YIELD: ABOUT 1 C..
- THE RHETT HOUSE INN
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