Sherried Creme Fraiche
|1 tbs butter|
|1/4 cup shallots, minced|
|1/4 cup dry sherry|
|1 cup heavy cream|
|1 cup sour cream|
|salt and white pepper to taste|
- In a sauce pan over medium heat, melt the butter.
- Add the shallots and saute for 30 seconds
- Remove the sauce pan from the heat.
- Add the sherry, return to the heat and reduce by half.
- Allow to cool.
- Add the heavy cream and sour cream.
- Season to taste with salt and white pepper.
- Place in a squirt bottle and refrigerate.