beurre blanc for lamb spirals
- Categories
- Salsa/sauce
- French
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 | 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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