Black pepper and garlic sauce

Makes about 3 cups.

1	tablespoon canola oil
20	cloves garlic, thinly sliced
1	cup scallions, sliced {florin} inch thick
1	heaping tablespoon medium-ground black pepper
2	cups dry white wine
2	cups chicken stock
2	tablespoons Asian fish sauce
	Juice of 1 lemon
8	tablespoons (1 stick) unsalted butter, cut up

1. Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. Stir-fry the garlic for 30 seconds or until it softens.

2. Stir in the scallions and black pepper. Pour in the wine, stock, fish sauce, and lemon juice. Cook the mixture for 2 minutes or until it reduces by half.

3. In a blender, work the sauce until it is pureed. With the machine running, add the butter 1 piece at a time to form a creamy sauce.

Note: The sauce lasts for1 month covered tightly in the refrigerator.

Adapted from Blue Ginger