Beurre blanc for lamb spirals
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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