Garlic wine sauce

Yield: 1 servings

Measure Ingredient
3.00 tablespoon minced shallots
3.00 tablespoon minced garlic
½ teaspoon salt
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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