Black Raspberry Brown Butter Sauce
Courtesy of Tom Berry – from Bombera Restaurant , Cambridge, MA
1 cup black raspberries
1 TBLSP Dijon mustard
1 TBLSP minced shallots
1 TBLSP sugar
Put in blender , puree until smooth. Meanwhile, take 4 sticks of butter, melt over medium heat, continue to melt until brown, turn nutty. Don’t let it burn. While that is still hot, measure out a cup, with blender running, slowly drizzle brown butter into Dijon/raspberry mixture so it emulsifies. Season with salt/pepper. Serve at room temperature, not chilled.