beurre blanc for lamb spirals

Categories
Salsa/sauce
French
Yield
4 servings
MeasureIngredient
Shallots -- chopped
1 tablespoon Cream
¼ pounds Butter
1 cup White wine
1 pinch Salt -- to taste
1 pinch White pepper -- to taste
1 pinch Cayenne pepper -- to taste

Sweat shallots in butter, add white wine, a pinch each of salt, white pepper, and cayenne pepper. Reduce. Add cream. Reduce. Whisk in butter over medium heat. Strain and keep warm. Source: Bill Hufferd of DC3 Restaurant, Santa Monica, CA Recipe By : Bill Hufferd

From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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