| Ingredients:
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8 T Unsalted butter
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2 T Chopped shallots
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6 ea. Sprigs of fresh MarketSource thyme
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1/3 C White wine
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2 T Champagne vinegar
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2/3 C Gold Coast Sea Clam Juice
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½ C Bocelli 12 Year Aged Balsamic Vinegar (at least 8 year old)
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½ C Heavy Cream
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½ tsp Dijon mustard
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Instructions:
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Melt 2 T of the raw butter over medium high heat until foam subsides
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Add shallots, cook quickly
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Add thyme, wine and champagne vinegar - simmer until thick (about 3 minutes)
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Add clam juice and balsamic vinegar - continue to
simmer until reduced to a syrupy glaze (about 10-12 minutes)
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Reduce heat to low and whisk in the remaining 6 T of raw butter a little at a time, whisking constantly
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Turn off heat and whisk in the mustard and the lemon juice
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Strain sauce - discard any solids - hold on side |