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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