"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.
2 TBS unsalted butter
2 TBS dry white wine
2 TBS fresh or 1 tbsp dried chives
1½ TBS Bay Leaf Black Pepper Preserved Meyer Lemon
¼ cup heavy cream
Dash of white pepper
Melt the butter with the white wine in a skillet, over low heat. When it is nearly boiling, stir in the 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.
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 come to mind.