Instructions: In a small saucepan, combine the wine and vinegar and reduce to 2 tablespoons liquid. Set aside.

In a separate saucepan, combine the shallot, beet, bay leaf, peppercorns, and butter and cook on low heat for 10 to 15 minutes, or until the mixture is well combined.

Add the reserved wine mixture. Stir in the cream and mix together well.

Serve warm with baked red snapper or other white fish of choice.

YIELD: ABOUT 1 Cup.

THE RHETT HOUSE INN

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.