| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Minced shallots |
| 1 |
c |
White wine |
|
|
Salt |
|
|
Cayenne pepper |
| 1/4 |
c |
Heavy cream |
| 1 1/2 |
|
Sticks cold butter; cut into pieces |
| 1/4 |
ts |
Hot sauce |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
tb |
Chopped shallots |
| 1/4 |
c |
Capers |
| 1/2 |
c |
Small diced tomatoes |
INSTRUCTIONS
In a saucepan, over medium heat, combine the shallots and wine.
Season with salt and cayenne. Bring the mixture to a boil. Reduce the
heat to medium low and simmer until the mixture reduces by half. Add
the cream and continue to cook for 2 minutes.
Remove from the heat and whisk in the butter, a couple of pieces at a
time. Season with the salt, cayenne, hot sauce and Worcestershire.
Strain through a fine-mesh sieve. Place back in the saucepan and add
the shallots, capers and tomatoes. Stir well and keep warm.
Yield: about 2 cups
Converted by MC_Buster.
Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from
fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
32 Fat; 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC69
Converted by MM_Buster v2.0n.
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