Preheat the barbecue grill Make the Sauce: 1 tablespoon champagne vinegar 3 oz (about 5 large) shallots, peeled and sliced 1 teaspoon vegetable oil 1/2 cup dry white wine 1/2 cup (4 oz) unsalted butter, cut into small pieces 1/2 cup heavy cream white pepper juice of 1/2 lemon
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