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
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.