Yield: 1 Servings
|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