Makes 1½ cup
½ c dry white wine
2 T shallot, finely chopped
⅓ c heavy cream
¼ t salt
⅛ t white pepper
1 c unsalted butter, sliced, chilled
fresh lemon juice
2 strip bacon, cooked, drained, crumbled
½ c heirloom cherry tomatoes, quartered
1. Combine wine & shallots in sauté pan. Bring to boil, reduce, simmer until syrup consistency.
2. Add heavy cream, reduce to sauce consistency, about ½ volume started with.
3. Medium low heat, slowly add butter pieces, whipping constantly.
4. Season to taste with salt, pepper & lemon juice. Add bacon & tomatoes. Serve warm.