Sake Maderia Cream Sauce

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Credit: Philippe Pinon
The National Culinary Review, October 2009


3 lbs. mushroom stems, washed
3/4 cup sliced shallots
6 T. minced garlic
2 cups sake
1 quart Madeira wine
3 quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste


Sweat mushroom stems, shallots and garlic. Deglaze pan with sake and Madeira. Simmer to reduce by half. Add cream; reduce until slightly thicker, or to desired consistency. Purée contents of pan. Strain through fine-mesh strainer, pressing on mixture lightly; discard solids.
Season to taste with salt and pepper. Cool in ice bath.


Sauce/Dressing/Rub, The National Culinary Review

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