Gourmet Big Mac Sauce

• 1/3 cup safflower oil (or other neutral-tasting oil, see Recipe Description, 75 mL or 70 g)
• 4 cups leeks, minced (200 g)
• 3/4 cup shallot, minced (95 g)
• 1 cup heavy cream (240 mL or 220 g)
• 7/8 cup noilly prat dry vermouth (200 mL or 200 g)
• 4 tablespoons spicy cucumber pickles, minced (Baumgardner brand preferred but also see Mondo's Hot & Spicy Pickles or Super Simple No-cook Sweet-and-spicy Pickles or Refrigerator Fire and Ice Pickles or Recipe)
• 4 teaspoons Dijon mustard (20 g)
• pickle juice, to taste (from spicy pickles)
• salt, to taste

1. In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
2. Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
3. Fold in pickles and mustard.
4. Season the sauce generously with pickle juice and salt, to taste.
5. Cool, and serve it cool. Will keep for 3 days in the refrigerator.

safflower oil, leeks, shallot, heavy cream, cucumber pickles, pickle juice, salt

Taken from www.food.com/recipe/gourmet-big-mac-sauce-512890 (may not work)