Tapenade Sauce

1. 1

   In a small saucepan, combine the vermouth and shallots.

2. 2

   Simmer until liquid has reduced to 1/4 cup, about 10 minutes.

3. 3

   Strain and discard solids.

4. 4

   Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.

5. 5

   Reduce to low and gradually add the butter, whisking until just melted.

6. 6

   Whisk in the tapenade.

7. 7

   Season.

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