Balsamic-Caper Sauce:
Prepare as above, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce.
Mustard Sauce:
Prepare as above, except stir 1 tablespoon snipped fresh Italian parsley and 2 teaspoons Dijon-style mustard into the finished sauce.
Mushroom-Tomato Sauce:
Prepare as above through step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in step 2, using the same skillet. Add cooked mushrooms along with 2 tablespoons snipped, drained oil-packed dried tomatoes with the cream. There will be only 3 tablespoons of butter to add in step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.
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It is important to reduce the liquid to 1/4 cup in step 3 or the sauce will be too thin.
