Caper And Tomato Butter Sauce

1/4 Cup Minced shallots
1 Cup White wine
Salt
Cayenne pepper
1/4 Cup Heavy cream
1-1/2 Sticks cold butter; cut into pieces
1/4 Teaspoon Hot sauce
1/2 Teaspoon Worcestershire sauce
2 Tablespoon Chopped shallots
1/4 Cup Capers
1/2 Cup Small diced tomatoes
32 Fat; 1/2 Other Carbohydrate

In a saucepan, over medium heat, combine the shallots and wine. Season with
salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low
and simmer until the mixture reduces by half. Add the cream and continue to
cook for 2 minutes.

Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with the salt, cayenne, hot sauce and Worcestershire. Strain through
a fine-mesh sieve. Place back in the saucepan and add the shallots, capers
and tomatoes. Stir well and keep warm.

Yield: about 2 cups