Gourmet Big Mac Sauce - cooking recipe

Ingredients

1/3 cup safflower oil (or other neutral-tasting oil, see Recipe Description, 75 mL or 70 g)
4 cups leeks, minced (200 g)
3/4 cup shallot, minced (95 g)
1 cup heavy cream (240 mL or 220 g)
7/8 cup noilly prat dry vermouth (200 mL or 200 g)
4 tablespoons spicy cucumber pickles, minced (Baumgardner brand preferred but also see Mondo's Hot & Spicy Pickles or Super Simple No-cook Sweet-and-spicy Pickles or Refrigerator Fire and Ice Pickles or Recipe)
4 teaspoons Dijon mustard (20 g)
pickle juice, to taste (from spicy pickles)
salt, to taste

Preparation

In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
Fold in pickles and mustard.
Season the sauce generously with pickle juice and salt, to taste.
Cool, and serve it cool. Will keep for 3 days in the refrigerator.