tomato beurre blanc

here's a great sauce to serve with chicken or fish!  i first tried it this summer at a local restaurant, and absolutely had to find a recipe online afterwards.  you can make the reduction part of the recipe in advance as it can be stored and kept in the freezer.  

TOMATO BEURRE BLANC
Yield: 16 servings of 2 tbsp each
Nutrition: 86 calories, 2 carbs per serving

INGREDIENTS
For the reduction:
2 cups chicken stock
5 oz tomato flesh (no peel), minced
2 shallots, minced
1/2 tsp minced garlic
4 tbsp white wine vinegar
Basil stalks
Salt and pepper
1 tbsp sugar

To finish:
1 cup heavy whipping cream
2 oz butter, cubed

DIRECTIONS
To make the reduction:  Dice the shallots and garlic and place them into a pan with the stock, tomato flesh, vinegar and basil stalks.  Allow to simmer and reduce to a little less than 1/2 cup in volume.  Once reduced strain through a sieve (optional).  At this point you may store the liquid reduction in a jar for later use (I stored half, and halved the finishing ingredients) .

To finish the sauce:  Add the cream to the reduction and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat.  Be sure not to overheat the sauce when adding the butter as it may split.  Serve warm.

SOURCE
Tomato Casual, 2008