Tapenade Sauce - cooking recipe

Ingredients

1 cup dry white vermouth
1/3 cup chopped shallot
3 tablespoons whipping cream
1/4 cup chilled unsalted butter, in pieces
1/4 cup olive tapenade (see data base)

Preparation

In a small saucepan, combine the vermouth and shallots.
Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
Strain and discard solids.
Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
Reduce to low and gradually add the butter, whisking until just melted.
Whisk in the tapenade.
Season.