Caviar and Leek Sauce

Ingredients

• 2 tablespoons caviar 
• 0.5 cup cooking wine dry white
• 2 medium leeks split with 3 inches of green, lengthwise and thickly sliced crosswise
• 1 teaspoon juice of lemon fresh
• 4 servings salt and pepper freshly ground
• 0.8 cup cup heavy whipping cream sour at room temperature
• 2 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. Melt the butter in a medium sauce-pan.
2. Add the leeks and cook over low heat, stirring, until softened but not browned, about 7 minutes.
3. Add the wine and simmer until reduced to 2 tablespoons, about 4 minutes.
4. Remove the sauce from the heat and stir in the sour cream and then the caviar. Season with the lemon juice and salt and pepper.
5. Make Ahead: The recipe can be prepared though Step 1 up to 6 hours in advance and kept at room temperature. Rewarm before finishing.
6. Serve With: Pan-fried or poached halibut steaks, mahimahi or tilefish fillets; pan-roasted chicken breasts; baked potatoes; fresh pasta; steamed asparagus or artichokes