Step 1

In a non-reactive pot add the shallots, white wine, dry vermouth, thyme sprigs, bay leaf, garlic cloves, cashews, and yukon potato. Simmer over low heat, the liquid should reduce by half. The flavors need to intensify and develop, this only happens when liquids reduce slowly. This should take about 40 minutes.

Step 2

Remove the bay leaf, thyme sprigs, place the liquid in a high speed blender, start to puree on slow for 30 seconds, then increase the speed, we are looking to see how the puree is starting to form, if it’s to thick add 1/4 cup plant milk, the sauce needs to be in that goldilocks space of “just right”, not to thick but not thin. Puree until it’s smooth enough and you can not feel any particles on your tongue.

Step 3

Place the finished sauce in a pan and adjust the salt level to taste. Add a 1 large sprig of rosemary to the sauce and allow the rosemary to steep, the goal here is to add the freshness and brightness of the rosemary in a gentle manner.