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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Place sun-dried tomatoes in the food processor.
Boil white wine, vinegar, peppercorns and bay leaf in heavy small saucepan
until liquid is reduced to 3 T, about 8 minutes. Strain liquid into
tomatoes in processor and puree until smooth. Return tomato mixture to
same saucepan.
Add heavy cream, chicken stock and thyme. simmer until flavors blend,
about 3 minutes.
Season to taste with salt.
Contributor: epicurious.com (for sauce recipe)
Ingredients:
1/2 Cup(s) sundried tomatoes; drained
1 Cup(s) white wine
1/4 Cup(s) white wine vinegar
10 Ounce(s) black peppercorns
1 bay leaf
1 Cup(s) heavy cream
1/2 Cup(s) chicken stock
1 Tablespoon(s) thyme |
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