Tapenade Sauce

Directions

1. 1
   In a small saucepan, combine the vermouth and shallots.
2. 2
   Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
3. 3
   Strain and discard solids.
4. 4
   Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
5. 5
   Reduce to low and gradually add the butter, whisking until just melted.
6. 6
   Whisk in the tapenade.
7. 7
   Season.