A perfect late summer/fall go-to for flavoring any kind of grilled or roast meats, (we even like it on roasted vegetables), this simple sauce combines the tart flavor of (aphrodisiac) pomegranates with the silky richness of butter.
1 c pomegranate juice
1/4 c white wine
1 shallot, finely minced
4 tbsp unsalted butter, cold
salt to taste
In a small saucepan, bring the juice, wine and shallot to a boil and reduce to approx 2 tablespoons. Turn heat to low and whisk in butter 1 tbsp at a time.
Serve warm over grilled or roast chicken, pork, venison, turkey or quail.
