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

Directions

1. Heat oil in a 12″ skillet over medium heat. Add leeks and shallots; cook until soft, 6–8 minutes. Slowly add cream and vermouth; simmer until thickened, 4–6 minutes. Stir in pickles, juice, mustard, and salt.