This is excellent over seafood cakes of all kinds!
Source: Razz’s Restaurant & Bar – Scottsdale, Arizona
1-1/2 cups heavy cream
2 tablespoons shallots, chopped
1/2 cup tomatoes, seeded, peeled and chopped
2 teaspoons herbs, chopped (tarragon, basil, cilantro, marjoram, chives, etc.)
Juice of 1 lime
4 ounces butter (at room temperature)
Salt and pepper, to taste
Sauté shallots until translucent in saucepot. Add garlic; stir. Add tomatoes and cook for approximately one minute. Add half of herbs and cream. Simmer until reduced by half or until desired consistency. Add lime juice and remaining herbs. Season with salt, gradually adding butter.