FOR THE SAUCE

Ingredients:

8 T Unsalted butter

2 T Chopped shallots

6 ea. Sprigs of fresh MarketSource thyme

1/3 C White wine

2 T Champagne vinegar

2/3 C Gold Coast Sea Clam Juice

½ C Bocelli 12 Year Aged Balsamic Vinegar (at least 8 year old)

½ C Heavy Cream

½ tsp Dijon mustard

Directions:

Melt 2 T of the raw butter over medium high heat until foam subsides

Add shallots, cook quickly

Add thyme, wine and champagne vinegar - simmer until thick (about 3 minutes)

Add clam juice and balsamic vinegar - continue to simmer until reduced to a syrupy glaze (about 10-12 minutes)

Reduce heat to low and whisk in the remaining 6 T of raw butter a little at a time, whisking constantly

Turn off heat and whisk in the mustard and the lemon juice

Strain sauce - discard any solids - hold on side