Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil
and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating.
Recipes courtesy of Ingrid Croce & Drew Nieporent