1 tablespoon sliced shallots
1 teaspoon cracked black pepper
1/2 cup white wine
1 cup heavy cream
2 garlic cloves, blanched
4 ounces, arugula
Salt and pepper, to taste
To blanch garlic, place the cloves in boiling water for 30 seconds. Remove the garlic and place it in ice water for one minute, allowing the garlic to become completely chilled.
In a saucepan, cook the shallots and cracked black pepper over low heat until the shallots become translucent.
Deglaze the pan with the wine. Then add the garlic and heavy cream, cooking on low heat until the mixture is reduced by one-third.
Remove from heat and add to blender with arugula. Blend on high until smooth.
Serve this sauce hot with salmon, chicken or pork.
Can be stored in sealed container in refrigerator.
Makes about three servings.
- Recipe courtesy of Stephan Dowler, executive chef at Duffy's on Potomac