- 1 cup vegetable oil
- 1/2 cup garlic cloves
- 1 cup oven roasted yellow tomatoes
- 1 shallot, quartered
- 1 cup white wine
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 3 tablespoons champagne vinegar
- 2 tablespoons lemon juice
Slowly cook garlic and shallot in vegetable oil over low heat in medium sauce pan then cool.
Cook white wine on high heat in same sauce pan for 5 minutes and 30 seconds.
Puree all in blender until smooth.
Recipe makes about 1.5 pints of scampi sauce.
