Yield: 1 servings
|1.00 cup||french tomato sauce; see * note|
|2.00 tablespoon||balsamic vinegar|
|1.00 tablespoon||chopped shallots|
|1.00 tablespoon||chopped parsley|
|½ pounds||cold butter; cubed into 1 pieces|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
* Note: See the "French Tomato Sauce" recipe which is included in this collection.
In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about ¼ cup. Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce. Make sure to completely incorporate each addition of butter before adding any more. Once all the butter is incorporated, stir in the parsley and adjust the seasonings. Serve on top of potato pancakes, fish, or chicken. This recipe yields just over 1 cup of butter.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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