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Credit: Suzanne Goin, Chef, Lucques Restaurant, San Francisco
The National Culinary Review, May 2012
1½ cups red seedless California grapes
1 small shallot, thinly sliced
1 cup verjus
Kosher salt, as needed
8 T. cold unsalted butter, cut in small pieces
Freshly cracked black pepper
Method: Put grapes, shallot and verjus in small saucepan over medium heat. Add 1/8 t. salt; simmer until liquid reduced by 3/4. Cool mixture to lukewarm. Transfer to blender. With motor running, add butter, a little at a time, blending just until incorporated. Season, to taste; add a little lemon juice and salt, if needed. Return sauce to pan. Cover; reserve in warm place. Reheat just before serving.
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