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You asked for it, and we delivered, straight from Versante Hearth and Bar. It’s a great sauce to whip up and compliment your weeknight salmon dinner or to add to a creative dinner with friends. At Versante they currently use it on a shrimp linguini dish.
I love the lemon vodka sauce Versante Hearth and Bar has used on several of their dishes over the years and have been trying to re-create it at home. Any chance they will share their recipe?
Travis Annala, Salt Lake City
Ingredients
- 2 shallots, chopped
- 3 garlic, chopped
- 1 whole lemon cut in half
- 5 sprigs of thyme
- 2 sprigs of sage
- 1 cup of vodka
- 1 quart heavy cream
- 1 pound of butter, cut into small cubes
Instructions
- In a sauce pan over medium heat, sweat (without burning) the shallots, garlic, lemon and herbs for 6 minutes. Deglaze with the pan with vodka and reduce until nearly dry, then add the heavy cream and reduce by half or until it starts to get creamy and the color starts to change lightly to yellow. After reducing, whisk in the butter little by little. After you’ve added the butter, make sure it is completely melted and incorporated into the sauce. Strain the sauce using a fine strainer and season to taste with salt. The sauce needs to maintain a stable temperature even after finishing it or it will break.
