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fresh mint, chopped and set aside
1/3 lb. butter
8 oz heavy cream
4 oz champagne vinegar
4 oz dry Chardonnay wine
2 shallots finely chopped
bay leaf
peppercorns
sprig of fresh thyme
Place all sauce ingredients except mint and butter in a small pot and reduce down until almost dry. Add 8 oz heavy cream, bring to boil, then simmer and reduce by half (about 45 minutes). Strain it, whisk in the chopped mint. Add butter, mount* it in on low heat to enrich the sauce. Keep sauce at 165 degrees. Add a very small amount of sugar to take the acidity out of the sauce.
*Mount in the butter without separating it, just melting enough to mix into the sauce.
Recipes by Jim Catanich
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