Impossible is a word full of possibilities!

The season of self indulgence is drawing to a close and I am already squeezing myself into my wardrobe and trying various diets on for size.  I am considering New Years Resolutions at the same time: try harder to save, treat each day as a gift, do six impossible things before breakfast, save the day at least once, be more adventurous with food etc. etc.

Or, maybe I should be more specific and have one particular goal to accomplish this year, and since we are embarking on this local and organic produce delivery journey, maybe it DOES have to do with food.  A food adventurer . . . oooh . . . an EXPLORER!  And I am not talking about exotic foods, far off flavors and foreign fragrances.  Just vegetables.  I mean, there has to be at least one great recipe out there for each and every vegetable!  Don't you think?  I love veggies, but there are some I just don't like to eat, so maybe that will be my mission for 2011.  Find a way to eat everything, and savor the experience.

So, that being said, here is a little recipe that I thought I would share with you all, it is the 'little black dress' of sauces!  Everything looks great in it and its perfect for every occasion.  Need something for seafood or fish?  This is it!  Asparagus or brussels sprouts need a little dressing? Look no further!  It is a French Butter Sauce, and tonight we are eating it on roasted brussel sprouts, yum!  Enjoy.

1. Bring 1/4 cup white wine vinegar, 1/4 cup white wine, 1tblspn minced shallots, 1/4 tsp salt and 1/8 tsp freshly ground black pepper to the boil in a deep saucepan.
2. Continue to simmer until the sauce is reduced by half, the larger the saucepan the quicker the ingredients will reduce.
3. While the wine mixture simmers, cut 1 and 1/4 cups of chilled butter into small squares and once the sauce is reduced, add half the squares and beat with a metal whisk until the mixture forms a creamy paste.
4. Reduce heat to low and continue beating in one piece of butter at a time, adding a new piece as soon as the previous piece is nearly incorporated.
5. The sauce should now be about 1 1/4 cups and have the consistency of a light hollandaise.  Remove from heat and strain.
6. Season with salt and pepper, add a squeeze of lemon.

Voila!