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Scallion Cream Sauce

Source of Recipe

modif from Hay Adams


List of Ingredients


1 tablespoon butter
1 shallot, chopped
1/4 cup white wine
1/2 cup diced tomato
3 scallions, sliced finely
1 cup cream
1/4 cup lobster stock
salt and pepper to taste




Recipe

Melt butter, add shallots, then saute 1 minute.
Deglaze with white wine, reduce until dry.
Add stock and cream and boil 5 minutes.
Remove from heat and stir in tomatoes and scallions.
Season to taste.


Scallion Sauce:
1/2 cup scallion greens, roughly chopped
1/2 cup (1 stick) unsalted butter
1 cup flat-leaf parsley leaves
Juice of 1/2 lemon, plus more to taste
1/2 cup heavy cream
Coarse salt and freshly ground pepper


In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.

Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.