| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Extra virgin olive oil |
| 5 |
|
Scallions; thinly sliced, |
|
|
; white part only |
| 1 |
tb |
Chopped fresh garlic |
| 1/4 |
c |
Champagne vinegar |
| 1/2 |
c |
Chardonnay or other full bodied dry white |
|
|
; wine |
| 1/2 |
c |
Evaporated skim milk |
| 1 |
ts |
Cornstarch mixed with 1 tablespoon water |
| 6 |
|
Chives; snipped |
|
|
Salt and ground white pepper to taste. |
INSTRUCTIONS
In a saucepan, heat the olive oil then add the scallions and saute
for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let
reduce until almost dry. Pour in the wine and let reduce until half
remains. Add the evaporated milk and the cornstarch mixture.
Remove from the heat as soon as it boils. Add the chives and adjust
the seasoning with salt and white pepper.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER
Converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s a limit to God’s patience”