Lemon dill sauce

Yield: 1 servings

Measure Ingredient
½ cup minced shallots
1.00 teaspoon minced garlic
½ cup dry white wine
1 \N 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 \N salt; to taste
1 \N 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@...

04-22-1997

Recipe by: Emeril Lagasse

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