50+ Friends Club Cookbook -- SAUCES -- PISTACHIO BUTTER SAUCE

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PISTACHIO BUTTER SAUCE

From the Kitchen of: Pepper

1/4	cup	Finely chopped shallots
1/2	cup	White Burgundy Wine
1/4	cup	White wine vinegar
1/2	cup	Water
1/4	teas.	Salt
1/4	teas.	Freshly ground white pepper
8	oz	Cold unsalted butter, cut Into 16 pieces
1	clove	Garlic,peeled and mashed
1/2	cup	Pistachio nuts, Coarsely chopped, toasted

In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper. Bring to boil.
Reduce heat;simmer until mixture is reduced to about 2 tbsp. Cool slightly.
Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time. Do not add more butter until each piece is incorporated.
The sauce will have the consistency of heavy cream after all the butter has been added.
Whisk in the garlic and pistachios.
Taste and adjust seasoning,if necessary.
Makes about 1 1/2 cups.
Sauce may be kept lukewarm in double boiler. At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved. Serve over beef medallions