Chive Cream Sauce

"I am hooked on your products. Expect lots of recipes," says food and wine writer Don Grogg, who brought If & When home to Texas for this chive cream sauce served with grilled trout. Versatile and full of flavor, it's a great finish to rare meat, too. 

Need

2 TBS unsalted butter

2 TBS dry white wine

2 TBS fresh or 1 tbsp dried chives

1½ TBS Bay Leaf or Rosemary Preserved Meyer Lemon

¼ cup heavy cream

Dash of white pepper

Do

Melt the butter with the white wine in a skillet, over low heat. When it is nearly boiling, stir in If & When and allow it to reduce in volume for a few minutes.

When the ingredients are well mixed and the liquid is reduced, add the cream and continue to stir until it thickens to a creamy sauce. Now incorporate the chopped chives and let it rest for a few minutes.

Notes

This recipe is enough to lightly sauce four servings of grilled or pan roasted seafood: grilled or cedar planked salmon, swordfish, tuna, halibut, grouper, giant scallops, etc.