Sherry Cream Sauce 1.0

From the Kitchen of Brett Broussard

2 tablespoons butter
1/3 cup shallots
1/3 cup sherry (Pedro Jimenez)
1 1/2 cups cream
1/2 cup parmesan cheese
1 teaspoon saffron
1 teaspoon lemon zest

Melt butter over medium heat. Add shallots and saute for 3-4 minutes. Add sherry and reduce by half or until syrup consistency. Add cream and saffron and continue to cook
and reduce for an additional 3-4 minutes. Turn off heat and add cheese and lemon zest.

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