Vanilla scented butter sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-inch vanilla bean -- | |
| Date: Mon, 30 Sep 1996 05:11:40 | ||
Directions
3 TB shallots -- chopped
½ c mushrooms -- sliced
3 TB unsalted butter
3 c flavorful quail or chicken : stock
1 c dry white wine
⅔ c heavy cream
: split
1 TB lemon juice
: Salt and freshly ground : black pepper
Saute the shallots and mushrooms in 2 tablespoons of butter till lightly browned. Add stock add wine and reduce by half.
Add cream and vanilla bean and reduce again to a light sauce consistency. Strain. Scrape the soft center of the vanilla bean into the strained sauce. Correct seasoning with drops of lemon juice, salt and pepper. Whisk in remaining butter in bits. Hold the sauce in a warm water bath until serving time (up to 2 hours).
Recipe By : COOKING RIGHT SHOW #CR9617 ~0400 (
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