Instructions: In a large saucepan, melt the 6 tablespoons butter and saute the shallots and garlic for 3 to 5 minutes or until tender. Deglaze the saucepan with the vermouth. Stir in the cream and reduce by half. Whisk in the 2/3 cup butter and stir until melted.

In a food processor, place the cream mixture and process until smooth.

Reserve half of the sauce and blend in the mustard. Place both sauces in squeeze bottles and keep warm.

To make the Parmesan Crackers:
Preheat oven to 350 F. Brush 1 sheet of the pastry with the butter and sprinkle on the cheese. Repeat the procedure, stacking each sheet on top of the previous
one, until four layers are complete.

With a 3-inch round cutter, cut 8 circles from the layers. Line a rimmed baking sheet with parchment paper and place the circles on the parchment.

Cover with a second sheet of parchment paper and place another baking sheet on top of the first to weigh down the pastry. Bake for 10 to 12 minutes or until golden brown and crisp. Set aside.

SEASIDE, FLORIDA

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