Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Shallots -- chopped |
1 tablespoon | Cream |
¼ pounds | Butter |
1 cup | White wine |
1 pinch | Salt -- to taste |
1 pinch | White pepper -- to taste |
1 pinch | Cayenne pepper -- to taste |
Sweat shallots in butter, add white wine, a pinch each of salt, white pepper, and cayenne pepper. Reduce. Add cream. Reduce. Whisk in butter over medium heat. Strain and keep warm. Source: Bill Hufferd of DC3 Restaurant, Santa Monica, CA Recipe By : Bill Hufferd
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking