| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Chablis |
| 1/2 | c | White wine vinegar |
| 8 | Garlic cloves; chopped | |
| 2 | Shallots; chopped | |
| 6 | Anchovy fillets | |
| 1 | bn | Basil |
| 2 | Egg yolks | |
| 1 | Lemon, juiced | |
| 1/4 | c | Extra virgin olive oil |
| Salt (to taste) | ||
| Pepper (to taste) |
INSTRUCTIONS
In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 minutes, or until the liquid is reduced to 1/4 cup. Strain the liquid. In a blender place the basil and the strained, reduced liquid. Pur.e the ingredients until they are smooth. Add the egg yolks and the lemon juice, and pur.e them. While the blender is running, slowly add the olive oil. Season the sauce with the salt and pepper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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