Martini Sauce

• 1 tablespoon minced shallot
• 1/4 cup gin
• 1/4 cup dry vermouth
• 1 teaspoon chopped whole juniper berries
• 1 teaspoon dried or brined green peppercorns, optional
• 1/4 cup heavy cream
• 2 teaspoons butter
• 6 pimiento-stuffed queen olives, sliced into rings
• Fresh lemon juice
• Salt and pepper

1. Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil.
2. Lower the heat and simmer until reduced to about 3 tablespoons liquid.
3. Add the cream and reduce to 1/4 cup.
4. Strain and return the liquid to the saucepan (discard the solids).
5. Whisk in the butter.
6. Add the olives and season to taste with lemon juice, salt, and a little pepper.
7. Cover and keep warm while you prepare the salmon.

shallot, gin, whole juniper berries, green peppercorns, heavy cream, butter, pimiento, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/martini-sauce-383616 (may not work)