Special Sauce

Ingredients

¼ cup preferred oil or fat

1 leek, finely chopped

1 shallot, finely chopped

½ cup heavy cream

½ cup dry sherry

¼ cup hot pepper relish or spicy pickles, chopped, plus up to 3 tsp juice from jar

2 tsp Dijon mustard

Salt, to taste

Preparation

1. Heat the fat or oil in a large skillet over medium heat. Add the leeks and shallots and cook, stirring occasionally, until completely softened, 6–8 minutes. Add the sherry and cook, scraping up any browned bits, until reduced by half, about 2 minutes. Slowly pour in the cream and simmer, stirring frequently, until the sauce is thickened and coats the back of a spoon, 4–6 minutes. Remove from heat. Stir in the pickles, pickle juice, and Dijon mustard. Season with salt to taste.