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@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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