I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.
I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.
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It’s always nice to whip up a simple, homemade dressing for a salad, and this one is really special. A little sweet from the berries with the nice summery hit of mint. And it’s a great way to use up some berries lingering in the fridge. I love it on a salad of fresh butter lettuce tossed with slice strawberries, salty feta or goat cheese and crunchy pecans. It also goes well with spinach, and is a nice dressing for a fruit salad too.
Strawberry Mint Vinaigrette
8 ounces hulled strawberries
1 small shallot, peeled and quartered
6 – 7 fresh mint leaves
¼ cup honey
¼ cup white wine or champagne vinegar
2 Tablespoons lemon juice
¼ cup vegetable oil
Place everything but the oil in the carafe of a blender and blend until completely smooth. With the motor running, slowly drizzle in the oil until you have a nice, emulsified dressing. Store the vinaigrette in a jar with a tight-fitting lid for up to three days in the fridge. Shake well before using
Makes about 2 cups
Canning is my summer time obsession. From the first strawberries of spring to the last pears of fall, I spend my weekends putting up my famers market bounty. Then the market closes for the season, I put the canner back in the pantry and shelf the jars for the next year. But at some point, in the dark days of winter, I get the slight canning bug. I don’t particularly see the point of making jams or pickles from grocery-store produce flown in from foreign parts. Then this idea struck me like a thunderbolt, I just had to try it out. I can still find beautiful fragrant mint in winter, and anything with the summery flavor of a cold glass of iced tea is bound to appeal to this Southern girl.
I’ll be honest, I don’t do jelly much, in the summer my canning kitchen is practically a factory, preparing and cooking bushels and pecks of fresh fruits and vegetables, so I tend to go with quicker jams and butters. But when I need a little winter canning fix I don’t mind the extra time of leaving the apples to release their juices overnight.
Sweet Tea Jelly is great on toast or biscuits, and amazing in the center of a thumbprint sugar cookie. But for a little something different, use it as a glaze for chicken wings or a pork roast.
Sweet Tea Jelly
4 tea bags (for iced tea, like orange pekoe)
Big handful of mint leaves
6 cups water
2 ½ lbs golden delicious apples
2 lemons, juiced
4 cups sugar, more or less
½ cup mint leaves, finely chopped
Place the tea bags in a large measuring jug and add a handful of mint leaves. Pour over 4 cups boiling water and leave to brew until dark amber, about 4 minutes. Remove the tea bags and leave to cool.
Cut the apple, peel, core, seeds and everything, into small chunks and place in a large heavy Dutch oven. Pour over the brewed tea with the mint and the remaining 2 cups water. Bring the mixture to a boil, lower the heat to medium and simmer for 30 minutes, until the apples have broken down and are soft and mushy. Use a wooden spoon or a potato masher to crush the fruit.
While the apples are cooking, line a sieve with cheesecloth, muslin or a clean 100 % cotton handkerchief and place it over a large bowl. When the apples have cooked and you’ve mashed the fruit, carefully pour everything into the sieve. Leave the pulp to drip juice overnight. Cover the sieve and bowl with a tea towel, but do not press down on the pulp, or you’ll end up with cloudy jelly.
Place a small plate in the freezer to do a set test when the jelly is done.
The next day, discard the pulp and measure the juice produced. You’ll have anywhere from 4 – 6 cups. Pour the juice into a heavy, large Dutch oven and bring to a boil. Stir in the lemon juice and ¾ cup of sugar for every one cup of juice. Stir until the sugar has dissolved. Stir in the chopped mint leaves. Bring to a boil and cook, stirring frequently, about 10 – 15 minutes, until the jelly is thick and streams in a sheet from a spoon lifted out of it.
When the jelly has cooked down and is thickened, pull that little plate out of the freezer and spoon a little jelly onto it. Leave to set for a minute, then tilt the plate. If the jelly stays put, or only runs a little bit, it’s ready to go. Also, run a finger through the jelly on the plate if the two sides stay separate and don’t run back together, you’re good to go.
While your jelly is cooking, get a boiling water canner or big stockpot of water going. Here are step-by step instructions for processing jam in a canner. When the jelly is almost ready, pour some boiling water over the lids to your jars to soften the seals and set aside.
When the jelly has met the set test, fill the jars. I like to ladle the jelly into a large measuring jug for easy pouring. Fill each of your warm, cleaned jars with the jelly, leaving a ½ inch head space. Dry the lids with a clean paper towel and place on the jars. Screw on the bands, then process the jars for 5 minutes in a boiling water bath. If you have a bit of extra jelly, scoop it into a refrigerator container and keep in the fridge for up to a week.
When the jars are processed, leave to cool on a towel on the counter.
The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!
Makes 3 half-pints, or 5 4-ounce jars
As autumn approaches, I start to feel a little panicky about the end of farmers market season. I spend a huge amount of time in the summer preserving the bounty, through canning and freezing my favorite produce. But when I start to realize that my source for all that fresh, local goodness is going into hibernation, I fret and worry. My Saturday ritual will come to an end, and my weekday market trips will be over. I’ll feel at loose ends, disjointed. I won’t be quite ready to give up my canning habit, but also not quite ready to dig into my summer stockpile. I’ll wait for the cold weather to really start. In fact, when I am putting up squash and green beans and peaches, I often think of how good they will be at Thanksgiving.
Fall pears are my salvation. My last gasp at famers market love. As the market season winds down, I find wonderful little hard green pears. These gems are perfect for preserving, and the most rewarding and simplest way to do this is in the slow cooker. A dash of local honey and the woodsy, surprising note of rosemary create a rich, comforting spread. This pear butter is decadent on a piece of toast or a warm biscuit, but my favorite use is in combination with a soft, creamy cheese like brie, camembert or taleggio and some salty meat, like bacon, country ham or prosciutto, layered on a baguette or toasted in a panini. Make a batch now and tuck it away, because this will take your post-Thanksgiving turkey sandwich to a new level. And what an amazing hostess gift if you are not holding the big dinner. I have even spread this pear butter on a pizza base and topped it with goat cheese and prosciutto, maybe some sliced red onion. Its uses are endless, and all the possibilities are delicious. I preserve corn and tomatoes for a little summer in the winter, but it is equally as nice to have some fall flavor around in the spring.
Rosemary Pear Butter
The recipe easily doubles, but the second cooking time to reduce to butter may be a bit longer.
2 ½ pounds hard green pears
1 cup white granulated sugar
¼ cup honey
8 – 9 stalks fresh, fragrant rosemary
Core the pears, remove the stems and cut into eighths. Place the pears in the crock of a slow cooker as you slice, and when you’ve put in half the pears, sprinkle half the sugar in an even layer over the pears so all the exposed sides are covered. Add the rest of the pears and sugar, making sure that any exposed pear flesh is coated in sugar. This will prevent oxidation, which can affect the taste. Cover the crock and leave for 5- 6 hours. The pears will begin to release their juices, so you should have a nice amount accumulated at the bottom of the crock.
Drizzle in the honey and stir to coat the pears. Cover the crock, turn the slow cooker on low and cook the pears for 10 – 12 hours, which I do overnight.
When this cooking time is finished the pears will be dark brown and fragrant. Remove the lid from the slow cooker and use an immersion blender to puree the pear butter. Tie the rosemary up in cheesecloth to create a nice little bundle that no rosemary needles can escape (I find a never-used, new knee high stocking is a great tool for this). Submerge the rosemary bundle into the pear puree. Leave the lid off the cooker and continue to cook on high for 2 – 4 hours stirring occasionally, until the butter has reached a thick, spreadable consistency. To check this, spoon out a little of the butter and leave it to cool somewhat. If it’s thick and spreadable an no thin liquid seeps out, it’s done.
Spoon the hot butter into hot, sterile jars and seal (see below). Process in a water-bath canner for 10 minutes.
Makes 2 half-pint jars, with a little leftover for immediate use
Here is how I can jams and butters: Place canning jars and the metal rings (but not the lids with the rubber seal) in the dishwasher and run the cycle. There can be other things in the dishwasher. Timing here is important, as you want the dishes to be done when you are ready to can. Right before you can, soak the rubber-ringed lids in hot water to soften the rubber. You want to remove the jars and rings from the dishwasher while they are still hot. Spoon your hot butter (or jam etc.) into the hot jar, leaving about ½-inch headroom, put on the lid and screw on the rings.
You can let the jars cool and store them in the fridge for a few months, but I prefer to process them in a hot-water canner for longer storage, and to make them shelf stable for gift giving. To do this, bring a big pot of water to a rolling boil. The pot needs to be tall enough that the jars will be covered by water when submerged. If you do a lot of canning, a canning kettle with a rack is a great tool. If you don’t have one, fold up a tea towel and place it on the bottom of your chosen pot then fill with water. The towel will protect the jars. Carefully lower the jars into the boiling water (a cheap jar-lifter is the best tool for this), cover the pot and process for 10 minutes. Uncover the pot, turn off the heat and let the jars rest in the water for five minutes. Remove the jars from the water and place on a tea towel on the counter to cool for 24 hours. At some point, you should hear the lovely ping of the jars sealing. To check if a jar has sealed, lightly run your finger over the lid, if it is flat with no springy indentation, it has sealed. To check this, remove the ring and lift the jar by the lid. If it stays put, you’re safe. Store the jars in a cool place. If they don’t seal, store in the fridge.
Once opened, store in the fridge use up the jar as quickly as possible.
Here are step-by step instructions for processing jam in a canner.
The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!
You might also like a Rosemary Pear Martini
My favorite simple fall salad dressing was created quite unexpectedly. I was given a fancy bottle of white balsamic vinegar infused with pear. That’s what it said on the label, but I never tasted any hint of pear. It sat in my pantry for a while, unused. But at some point, I was asked to bring a salad to a dinner, and had purchased a pear to cut up on top. My forward planning got the better of me and the pear ripened so much waiting for its star turn that it was too soft to cut into nice chunks. Scanning the pantry to try and rescue my salad, I saw that fancy vinegar and thought maybe I could use it and the soft pear to dress the salad. This vinaigrette was the result, and it has become a firm family favorite.
This is particularly good on dark leafy spinach, and I love to add to the fall flavor by tossing the salad with dried cranberries and toasted walnuts, a little blue cheese, and if you have fresh pear, some nice juicy chunks. And this is a great way to use up that last pitiful, lonely soft pear left in the fruit bowl. Oh, and if you happen to have a bottle of pear-infused white balsamic, feel free to use it.
Fresh Pear Vinaigrette
Walnut oil adds a nice depth and nuttiness, but if you don’t have any, use all olive oil.
1 large ripe pear, peeled and cored
Juice of one small lemon
1 Tablespoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup white wine or white balsamic vinegar
¼ cup walnut oil
¼ cup extra virgin olive oil
Cut the pear into chunks and drop in the carafe of a blender with the lemon juice. Purée, then add the sugar, salt and pepper. Add the vinegar and blend well. With the blender running, drizzle in the oils until you have a nice, thick emulsified dressing.
The dressing can be refrigerated in an airtight container for up to 8 hours. Shake well before using.
Makes ¾ cups
I’ll make an admission here that may damage my Southern girl credentials. I am not a football fan. I went to lots of high school football games, but football was the least interesting part of the event. And I didn’t go to a college with a big football program. I am, however, a fan of parties, and if football happens to be going on in the background, that’s fine with me. I do understand how important football is for many people, and I admire the fine art of tailgating. I think any lack of football love on my part is more than made up by my love of Southern cooking. So I’d like to make a contribution to the cause.
This is a bolder version of pimento cheese. And what says Southern tailgate more than that? The smoky richness of this spread is a great complement to dinner off the grill or a barbecue feast. In fact, try melting some on hamburger or drop a dollop onto a pulled shoulder sandwich. I’ve got your interest now, right? But it is fabulous on crackers, even bacon crackers if you want to go all out, or just between two slices of bread.
Most cheese labeled smoked that you find in the dairy case at the grocery is actually “smoke flavored.” I do not like this stuff at all; I think it has a weird metallic aftertaste, a discernible fakeness. But look in the fine cheese section, or hit a gourmet or natural foods market and you will find naturally smoked cheddar cheese. I like a combination of orange and white, but if you can only find one color, so be it. And the same goes for bacon. Look for naturally smoked bacon, not “smoke flavor added.”
Smoky Bacon Pimento Cheese
6 strips of smoked bacon
8 ounces naturally smoked orange cheddar
8 ounces naturally smoked white cheddar
1 (4-ounce) jar diced pimentos
1 cup of mayonnaise, more or less
2 teaspoons smoked paprika
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Cook the bacon until crispy and drain on paper towels. Pat off as much grease as possible with paper towels. Finely chop the bacon.
Grate the cheeses together into a large bowl. Stir it together with the bacon pieces and undrained pimentos. Stir in the mayonnaise until you have a consistency that appeals to you, then add the paprika, garlic powder and Worcestershire sauce. Add salt and pepper to taste.
Scrape the pimento cheese into a serving bowl and chill for several hours to let the flavors meld. The pimento cheese will keep covered in the fridge for up to five days.
Makes about 1 pound of pimento cheese
Field peas are one of my favorite things about summer. I freeze them in little baggies to pull out at the height of the winter blahs to remind me of the warmer months. I always seem to remember them as warmer months, not miserable, stifling hot and humid. On Saturdays, when I am cooking and putting by my farmers market purchases, I put them on to cook with some piece of pork, garlic or onion and let them bubble away while I work. But I also love them chilled in salads, so I decided to work on a pickled relish that would hark back to those fresh summer salads, chock full of farmers market ingredients, with a nice vinegary zing.
The peas need to be of roughly the same size. I have found that tiny lady peas turn mushy and disintegrate, while larger butter beans are unevenly pickled. Crowder, whippoorwill and the darker peas tend to turn the brine an unattractive color. You could add some zipper or cream peas, as long as they size is right. If you like a little spice, very finely dice a jalapeno or two and add to the mix, or put a whole hot chili in while cooking, then fish it out before canning. You could also add a pinch of dried pepper flakes.
Pickled field peas are a great relish beside roast pork, but also make a great dip for corn chips. In the middle of winter, you can pretend it’s summer by serving a scoop of this pickle in a lettuce cup as a salad. Pickle black-eyed peas alone, and you have a perfect hostess gift for New Year’s, or a special treat to serve for good luck.
Pickled Field Peas
2 pounds fresh field peas, all about the same size – purple hull, pink-eye, black-eye or a combination
1 large Vidalia onion
2 green bell peppers
1 red or orange bell pepper or 1 pimento pepper
3 cloves garlic
2 cups cider vinegar
1 cup sugar
4 Tablespoons canning salt or 3 Tablespoons table salt
1 ½ teaspoons dry mustard
½ teaspoon sweet paprika
1 teaspoon celery seed
1 teaspoon ground black pepper
Put the peas into a large bowl of cold water and leave to soak for about 10 minutes. Finely dice the onions and peppers (I use my as-seen-on-TV onion chopper to speed things up). Finely dice the garlic.
Skim off any floating peas, then use your hands to scoop the peas out of the water and place them in a 5-quart Dutch oven. Let the water drip through your fingers leaving any debris and dirt behind. Bring to a boil, reduce the heat and simmer for 10 minutes, just until slightly soft, but still with a bite. Drain, rinse and return to the pot, which you should wipe out first to remove any scum.
Add the onions, peppers and garlic to the peas in the pot and stir well to distribute evenly. Pour in the vinegar and sugar, stir well then add the salt, mustard, paprika, celery seed and pepper.
Bring to simmer over medium high heat, reduce the heat to medium and simmer, at just a gentle bubble, for 10 minutes, stirring occasionally. While your peas are cooking, get a boiling water canner or big stockpot of water going. Here are step-by step instructions for processing jars. When the peas are almost ready, pour some boiling water over the lids of the jars to soften the seals and set aside. When the cooking time is up for the peas, immediately scoop into sterilized canning jars. Top with a little extra brine to cover, leaving ¼ inch head space. Dry the lids with a clean paper towel and place on the jars. Screw on the bands, then process the jars for 15 minutes in a boiling water bath. Refrigerate any extra peas, and discard any extra brine.
When the jars are processed, leave to cool on a towel on the counter.
The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!
Makes about 7 half-pint jars
Aioli is the creamy, garlicky mayonnaise of Provence, traditionally made in a mortar and pestle. But the food processor makes this a quick, easy delight. Add a hit of fresh basil, and it is a fresh summer tomato’s best friend. Good on a simple sandwich or just spread on a thick slice. It also makes an amazing dip for a beautifully colorful display of summer vegetables.
I know you will be tempted, but do not skip the step of blanching the basil. It brings out the flavor of the basil, and prevents it from turning black and unattractive when being chopped. I find it easiest to leave the leaves on a stem and simply dip it in the boiling water. And the pot isn’t dirty, just rinse it out. I use a mix of olive and canola oil, because I find that using olive oil alone masks the fresh basil flavor.
Fresh Basil Aioli
1 stem of basil, with at least six big leaves
1 small clove garlic
1 egg
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon kosher salt
½ cup extra virgin olive oil
½ cup canola oil
Bring a small pot of water to a boil. When it is at a nice rolling boil, dip the basil stem in and count to 20. You’ll start to smell a nice wafting basil fragrance. Pull it out, then place on a paper towel and squeeze out the moisture. Pull off six large leaves and place in the bowl of a food processor.
Put the garlic clove through a press, or very finely chop it with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil, add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring jug). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.
When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.
Makes 1 ¼ cups
This is recipe truly born of over eagerness at the farmers market. In the early months of summer I find that my eyes are definitely bigger than my stomach, my desire for all that produce greater than time reasonably allows. I buy in vast quantities – I want everything and lots of it. I put quite a few things by, test and experiment with recipes, prepare meals for myself and snack on bits and pieces in the kitchen. But I still seem to have too much. Thus it was that I found myself with another basket of blackberries and an abundance of gorgeous local goat cheese, having already made jam, marinated cheese and gorged myself in the process. So I wanted to get creative with my market finds.
These pancakes are fluffy and soft like classic ricotta pancakes, their inspiration, but with that tangy hit of goat cheese. The pancakes themselves are not overly sweet, so I like to douse them in sweet, fruity syrup. They would also be delicious with Sorghum Peaches, or a dollop of Buttermilk Whipped Cream on top of all that syrup. And the syrup is perfect on ice cream.
Getting the hang of flipping pancakes takes a little patience (it is not a skill I have completely mastered) but is well worth the try. Besides, I still stand by my conviction that I like my homemade goods to look homemade, not perfect from the bakery or pancake house. I want all the credit!
Goat Cheese Pancakes with Blackberry Syrup
For the Blackberry Syrup
3 cups fresh blackberries
¾ cups white sugar
Zest of one lemon
Juice of one lemon
For the Pancakes:
8 ounces soft goat cheese
3 eggs, separated
¾ cup whole milk
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking soda
¼ cup white sugar
Pinch of salt
For the Syrup:
Place all the ingredients in a high-sided, large saucepan and stir to coat the berries. Bring to the boil over medium high heat, stirring frequently until the berries have released their juices. Cook for 10 minutes, stirring frequently. Using a potato masher or a sturdy wooden spoon, mash the berries. Cook for a further 10 – 20 minutes until the syrup has thickened and reduced. This will be a little thinner than maple syrup.
Remove from the heat and leave to cool for about 10 minutes. Set a wire-mesh strainer over a bowl and pour the syrup into it. Use a sturdy spatula or spoon to press the solids through the strainer to extract as much syrup and pulp as possible, but no seeds. Use a separate spoon (not the one that has seeds on it!) to occasionally scrape the bottom of the strainer into the bowl so you can push more pulp through. Discard the solids.
The syrup will keep for up to a week in an airtight jar in the fridge.
Makes about ¾ cup
For the Pancakes:
Crumble the coat cheese into fine pieces onto the bowl of an electric mixer. Add the egg yolks, milk and vanilla and beat until creamy. It’s okay if there are a few lumps of goat cheese. Add the flour, baking powder, sugar and salt and beat until combined. The mixture will be thick.
In a separate bowl, whisk the egg whites until white and foamy. You can do this by hand, they do not need to be peaked, just foamy. Add the whites to the batter and beat until combined.
To cook the pancakes, I find it best to use a non-stick griddle or large frying pan slicked with a thin coat of cooking spray. Heat the pan over medium high heat, and when it is radiating heat, drop mounds of about 2 Tablespoons into the pan. Cook until lightly browned on one side, about 1 minute, then use a thin spatula to flip them over and cook the other side until golden brown and puffed. Depending in the size of your pan, I’d do no more than 2 or 3 at a time.
To keep the pancakes warm, place on a plate loosely covered with foil as you use up all the batter. Serve warm, generously drizzled with Blackberry Syrup.
Makes about 12 – 15 pancakes
If I could create my own personal fragrance, or have some sort of mechanism that made everywhere I go have a certain happy, peaceful scent, the primary element would be fresh garden mint. It smells like summer to me. And sweet tea. And the South. And all good things. I suppose the variety is technically spearmint, but I think of it as Southern mint. I have always grown mint – in pots on the deck of my first small home, to the larger vegetable beds of my current house. My mother has always grown mint, and even my grandmother, who was not a gardener, grew a few mint plants. In our hot Southern climate, it grows profusely, and the more you cut it, the more it flourishes.
I can’t really have enough mint, though some people consider it invasive and are stymied by what to do with it all. Here is the answer. This is my favorite all-purpose summer condiment. It so simple, it is hardly even a recipe at all. But I promise, the uses are endless. I love it tossed with steamed sugar snap peas, or drizzled over grilled asparagus. It is perfect with fruit, from strawberries to melon cubes. Drizzle it over fish, or brush on grilled pork chops. Use it as a dressing for a cold chicken salad, or a sauce for simple chicken breasts. Try it in slaw or over crisp lettuce. Toss it with potatoes or drizzle over sliced tomatoes. The sugar highlights the sweetness of the mint, but the vinegar really brings out its essence, with a slight edge from the lemon juice.
Summertime Mint Dressing
This is best made fresh, but will keep in the fridge in tightly sealed jar for a couple of days. The recipe easily doubles.
½ cup firmly packed mint leaves
3 Tablespoons sugar
2 Tablespoons white wine vinegar
½ Tablespoon fresh lemon juice
Place all the ingredients in the carafe of a blender and puree until smooth. Pour into a jar, scraping the sides of the blender down to get out all of the mint.
Makes about 1/3 cup
Simple, delicious spring vegetables really just need the simplest of bright accompaniments, and this dip really hits the bill. It is tangy with lemon and perfectly creamy and even has a sunshine-y yellow hue.
I love this at room temperature as a dip for lightly steamed asparagus spears or artichoke leaves. Put it can also be spooned over as a sauce. And its uses go far beyond that. Spoon it over grilled chicken or steamed fish. I love the use of meyer lemons with their sweet-tart flavor. This sauce, with the citrus and the wine, is puckeringly tangy. If you use regular lemons, reduce the amount of juice by a couple of Tablespoons.
Meyer Lemon Chiffon Dip for Spring Vegetables
1 large shallot, diced
1 clove garlic, diced
Leaves from 2 rosemary stems
½ cup freshly squeezed meyer lemon juice
1 cup white wine
1/3 cup heavy cream
6 Tablespoons butter
Place the shallot, garlic and rosemary leaves in a saucepan and add the lemon juice and wine. Give to a good stir, then bring to the boil over medium-high heat. Boil gently until the liquid is reduced to ½ cup. Stir in the heavy cream and cook until the liquid is reduced a bit more and the sauce is thickened.
Place a fine mesh strainer over a bowl or measuring jug and pour the sauce through, pressing on the solids to extract as much liquid as possible. Wipe out the pan and return the sauce to it. Place over low heat and whisk in the butter ½ Tablespoon at a time, letting each piece melt before adding more.
Transfer to a small bowl and let it come to room temperature. You can serve this hot as a sauce.
Makes about ½ cup dip
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