Yield: 1 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Olive oil |
½ teaspoon | Shallots; chopped |
½ teaspoon | Garlic; chopped |
1 tablespoon | Dijon mustard |
¼ cup | Clam juice |
¼ cup | White wine |
1 tablespoon | Butter |
1 tablespoon | Fresh dill; chopped |
Saute shallots and garlic in olive oil until shallots are soft; add mustard, clam juice and wine. Reduce to half the volume, then swirl in butter and dill.
Recipe by: Fire & Ice Restaurant, Hampton, VA Posted to MC-Recipe Digest by Greg and Carol <gswindell@...> on Apr 08, 1998