Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Shallots; pressed |
2 tablespoons | Wine vinegar |
3 tablespoons | Dry white wine |
2 tablespoons | Whipping or heavy cream |
1½ cup | Softened unsalted butter |
2 \N | Egg yolks; (2 to 3) |
1. Put shallots, wine vinegar, dry white wine into saucepan, and boil until reduced until about 1 Tbsp.
2. Add cream and cook on low for a few minutes.
3. Cut butter into cubes, cook on low heat; don't let it melt until you are ready to serve the sauce.
4. Add egg yolks (to thicken sauce). Pour over steamed broccoli.
Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@...> on Nov 23, 1997