Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Shallot -- minced |
¾ cup | White wine dry |
¼ cup | Heavy cream |
8 tablespoons | Butter |
\N \N | Salt |
\N \N | White pepper |
2 tablespoons | Fresh parsley -- minced |
2 tablespoons | Tarragon (2 teaspoons |
\N \N | Dried) -- minced |
2 tablespoons | Chervil fresh -- minced |
2 tablespoons | Chives -- minced |
1 tablespoon | Pernod or ricard |
Combine shallots and wine in a heavy saucepan . Cook over medium ~high heat until wine has nearly evaporated.
Add cream and reduce by half. Add butter quickly one tbls at a time whisking constantly. Remove saucepan from heat and stir in salt, pepper herbs and pernod.
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