 | Meyer Lemon Sauce |
| • | 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 4 shallots, sliced |
| • | 1 cup white wine |
| • | 1 bay leaf |
| • | 12 black peppercorns |
| • | 1 cup chicken stock |
| • | 2 cups heavy cream |
| Method: | |
| 1. | In a heavy bottom saucepan reduce the first five ingredients to a couple of tablespoons. |
| 2. | Add in the chicken stock, bring to a boil, then add in the heavy cream, bring to a simmer and reduce until thickened, about 10 minutes. Strain sauce through a chinoise, season to taste with salt. Serve. |