Apple Tarragon Sauce

• 1/4 cup apple cider or juice
• 1/4 cup white wine
• 1/4 cup clam juice
• 1 tablespoon minced shallots
• 6 tablespoons chilled unsalted butter, sliced very thin
• 4 tablespoons julienned Granny Smith (or other tart) apple
• 2 teaspoons chopped fresh tarragon
• Salt and freshly ground black pepper

1. In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots.
2. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
3. Whisk in chilled butter slices.
4. Add apple and tarragon, and salt and pepper to taste.
5. Serve hot over grilled or broiled trout.

apple cider, white wine, clam juice, shallots, butter, apple, tarragon, salt

Taken from cooking.nytimes.com/recipes/8624 (may not work)