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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 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)
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