Ingredients:
1 Tbs. extra-virgin olive oil
1 tsp. minced garlic
1 tsp. minced shallot
1/4 cup white wine or dry vermouth
1 tsp. lemon zest
1 Tbs. lemon juice
1/4 cup heavy cream
6 Tbs. cubed cold unsalted butter
Preparation:
Combine olive oil, garlic, shallot, wine or vermouth, lemon zest and lemon juice. Simmer over high heat, then reduce to approximately 2 tablespoons. Add the cream and reduce again to 4 tablespoons (will reduce quickly). Reduce heat to medium and whisk in the butter, one piece at a time, until all the butter is melted and the sauce is thick. Strain the sauce. To prevent the sauce from separating, keep it warm until ready to use. It can be placed in an insulated canister or over a pan of hot water for up to two hours before serving.
Yield: 6 servings We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Onions, Onions, Onions: Globe, Spanish, Vidalia, Walla Walla, Shallot and More
Model: 1552093646
Author: Rosemary Moon
Firefly Books Ltd.
Willowdale, ON M2H 3K1
Canada
Phone: 416-499-8412
Fax: 800-565-6034 or 416-
Email: fireflybooks@globalserve.net
Onions Onions Onions: Delicious Recipes for the World's Favorite Secret Ingredient
Model: 1881527549
Author: Linda & Fred Griffith
(1994)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
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