Sauced broccoli

Yield: 1 Servings

Measure Ingredient
2 larges Shallots; pressed
2 tablespoons Wine vinegar
3 tablespoons Dry white wine
2 tablespoons Whipping or heavy cream
1½ cup Softened unsalted butter
2 \N Egg yolks; (2 to 3)

1. Put shallots, wine vinegar, dry white wine into saucepan, and boil until reduced until about 1 Tbsp.

2. Add cream and cook on low for a few minutes.

3. Cut butter into cubes, cook on low heat; don't let it melt until you are ready to serve the sauce.

4. Add egg yolks (to thicken sauce). Pour over steamed broccoli.

Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@...> on Nov 23, 1997

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