| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Condiments |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
c |
Dry red wine |
| 1/2 |
ts |
Salt |
|
|
Freshly-ground black pepper |
| 1 1/2 |
c |
Reduced veal or beef stock |
| 1 |
tb |
Chopped green onion |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Combine shallots, garlic and Bayou Blast in a small saucepan over high heat
and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns
pepper. Stir in stock and bring back to a boil. Reduce heat to simmering
and cook, skimming off fat and impurities several times, about 10 minutes.
Turn up heat to high, skim any remaining impurities from the top of the
sauce and cook 1 1/2 minutes longer. Add green onions before serving.
This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-004 broadcast
01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Feb 6, 1998
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