Ingredients
4 tbl butter at room temp
1 shallot, minced
1/4 cup dry white wine
1 sprig thyme
1/4 cup clam juice
1 oz sea urchin
salt and pepper to taste
Preparation
Melt 1 tbs butter over low heat. Sauté shallot until translucent, about 2 minutes. Add wine, increase heat to med high and cook to reduce liquid by ½. Add thyme and clam juice and reduce to 3 or 4 tblespoons. Reduce heat and add remaining butter, 1 tblesppon at a time to make emulsified sauce. Strain and add sea urchins, blending with whisk. Set near pilot light til ready to serve.
