Condiments and Sauces
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.