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For the Sauce

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