| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive03 | 1 | servings | ||
INGREDIENTS
| 3 | tb | White wine vinegar |
| 3 | tb | Dry white wine |
| 1 | tb | Finely-minced shallots |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 2 | Sticks Unsalted butter; chilled, and | |
| Cut into 16 pieces |
INSTRUCTIONS
In a 1 1/2-quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer. Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock. This recipe yields 1 cup sauce. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8828 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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