|½ cup||minced shallots|
|1.00 teaspoon||minced garlic|
|½ cup||dry white wine|
|1||juice of one lemon|
|¼ cup||chopped fresh dill|
|1.00 teaspoon||dijon mustard|
|½ cup||heavy cream|
|5.00 tablespoon||unsalted butter; cubed|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
In a sauce pan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes.
Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated.
Season with salt and pepper. This recipe yields ?? cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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