Yield: 1 servings
|3.00 tablespoon||minced shallots|
|3.00 tablespoon||minced garlic|
|4.00 \N||turns freshly-ground black pepper|
|1½ cup||veal stock or brown chicken stock|
|½ cup||dry red wine|
|2.00 tablespoon||unsalted butter; at room temperature|
Combine the shallots, garlic, salt and pepper in a small non-reactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. This recipe yields ¾ cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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