Smoked tomato butter sauce #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | sherry vinegar |
| 4.00 | tablespoon | red wine |
| 6.00 | black peppercorns | |
| 2.00 | thyme leaves | |
| 1.00 | bay leaf | |
| ¼ | cup | heavy cream |
| 1½ | cup | smoked tomato sauce |
| ½ | pounds | unsalted butter; cut into cubes |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
In a sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. This recipe yields about 2 cups.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-04-1998
Recipe by: Emeril Lagasse
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