PECAN BUTTER SAUCE
About 1 cup
This is a rich, nutty sauce that is as good with
chicken as it is with fish. Add the natural juices from the chicken or
fish to enhance the sauce.
1 1/2 cups pecans, toasted and chopped
1 cup heavy cream
1/4 cup white wine
1 cup chicken or veal stock, preferably homemade
1 cup beef stock, preferably homemade
1 mushroom, chopped
1 small piece carrot
1 large shallot, chopped
1 teaspoon tomato paste
1 sprig plus 1 tablespoon chopped fresh tarragon (see
note)
3 tablespoons unsalted butter
Salt
White pepper
At least 1 1/2 hours in advance, heat 1 cup pecans,
cream and 1/2 cup water in a small saucepan to a boil. Boil for 5
minutes, then remove from the heat and let stand for 1 1/2 hours or up
to 2 hours. Strain and press all the liquid from the pecans; discard
them. Heat the wine, chicken and beef stock, mushroom, carrot,
shallot, tomato paste and tarragon sprig to a boil. Boil until reduced
to about 1/2 to 3/4 cup, 8 to 10 minutes. Stir in the strained cream
mixture, then whisk in the butter, 1 tablespoon at a time, over
medium-low heat. When all the butter has been added, stir in the
remaining pecans and chopped tarragon. Season to taste with salt and
pepper. Keep the sauce warm in the top of a double boiler until ready
to use.
NOTE. If
Mexican mint marigold is available, substitute it for the tarragon.
Use slightly more mint marigold than tarragon.
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