| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 1 |
|
Shallot; minced |
| 4 |
oz |
White wine vinegar |
| 4 |
oz |
White wine |
| 1 |
oz |
Tomato puree |
| 4 |
|
Egg yolks |
| 1 |
c |
Melted unsalted butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato
puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks.
Place over simmering water and whisk until light, airy and ribbony.
Slowly whisk in melted butter. Season with salt and pepper.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2320 broadcast 04-15-1997) 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
04-22-1997
Recipe by: Emeril Lagasse
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