Verjus Sauce

1. 1

   Place the grapes, shallot, and verjus in a small saucepan over medium heat.

2. 2

   Add 1/8 teaspoon salt, and simmer until the liquid is reduced by three-quarters.

3. 3

   Let the mixture cool until lukewarm.

4. 4

   Transfer to a blender, and, with the motor running, add the cold butter a little at a time, blending until the butter is just incorporated.

5. 5

   Taste for seasoning, and add a little lemon juice, a pinch of pepper, and more salt if you like.

6. 6

   Return the sauce to the pan, cover, and keep in a warm place.

7. 7

   Reheat just before serving.

No additional tips available.