Verjus Sauce

• 1 1/2 cups seedless red grapes
• 1 small shallot, thinly sliced
• 1 cup verjus
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• 1/2 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Place the grapes, shallot, and verjus in a small saucepan over medium heat.
2. Add 1/8 teaspoon salt, and simmer until the liquid is reduced by three-quarters.
3. Let the mixture cool until lukewarm.
4. Transfer to a blender, and, with the motor running, add the cold butter a little at a time, blending until the butter is just incorporated.
5. Taste for seasoning, and add a little lemon juice, a pinch of pepper, and more salt if you like.
6. Return the sauce to the pan, cover, and keep in a warm place.
7. Reheat just before serving.

seedless red grapes, shallot, verjus, cold unsalted butter, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/verjus-sauce-391009 (may not work)