I have 1.5 cups of lobster stock and 1 cup of havy cream. Do I just reduce the both of them down til a sauce consistency?
I'd start with w/ some shallot sweated in butter, splash of wine, then hit it w/ stock and a touch of citrus, reduce, then incorporate cream. Don't forget to season. (pinch of cayanne is nice in a cream sauce, but it will change the color.)
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