Slvrthoughts and Musings

Description:
This makes excellent contrast to the Balsamic-Soy Reduction.
This will be used to garnish and flavor the Caramelized Salmon with Orange-Shoyu Sauce.

Yield: 1/2 cup (4 oz.)
Portion size: 2 tbsp. (1 oz.)

Ingredients:
1/2 c. white wine
1 shallot, minced
1 stalk Lemongrass, cut into 2-inch pieces, then mashed
1/2 c. butter, cut into 8 pieces
salt and white pepper to taste

Directions:

1. In a non-reactive saucepan, combine the wine, shallots, and lemongrass. Let the mixture soak for 30 minutes to soften the lemongrass.
2. Boil until the liquid is almost evaporated. Strain the liquid - you should have 2 tablespoons.
3. Return the liquid to a clean saucepan and bring to a boil.
4. Remove the pan from heat. Start swirling the butter into the liquid 2 pieces at a time. As one piece of butter is almost melted, add the next 2. If the pan gets cool, return it to the heat and swirl in all the butter.
5. Season to taste.