Roasted tomatillo sauce

Yield: 1 servings

Measure Ingredient
2.00 pounds tomatillos; peeled
2.00 tablespoon olive oil
1 emeril's essence; see * note
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 cup chicken stock
1 salt; to taste
1 freshly-ground black pepper; to taste

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with the olive oil and Emeril's Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer.

Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock. This recipe yields about 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-24-1996

Recipe by: Emeril Lagasse

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