Ingredients
3 oz dry white wine
3 oz chicken stock
1 medium shallot, finely chopped
1 bay leaf
1 teaspoon cracked peppercorns
3 sprigs fresh thyme
2 tablespoons cream
4 tablespoons cold diced unsalted butter
salt and pepper to taste
fresh squeezed lemon to taste
Preparation
At medium low, heat wine, stock, shallot, bay, thyme, and peppercorns. Reduce by 2/3.
Add cream and reduce by another 1/2.
Turn off the heat. Strain the reduction and pour the liquid back into sauce pan.
Whisk in butter. Season with salt, pepper, lemon juice, and additional chopped thyme if desired.
