2 heads garlic, roasted
3 cup cider vinegar
3 cup white wine
2 tablespoons minced shallots
1 to 2 sticks unsalted butter, cold
Salt and pepper to taste
1/3 cup toasted crushed pecans
Pinch cayenne pepper

Remove meat of garlic from skins and mash. Place in saucepan. To the garlic add vinegar, wine and shallots. Over low to medium heat reduce mixture to consistency of jam.
 

Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy. Season with salt and pepper. Stir in pecans and cayenne pepper.

Yield: 1 to 1 1/4 cups sauce

Serve over steamed cauliflower.