Cream Of Shallots Sauce – Great Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Basics, Frisco, Lec, Masterchefs, Sauces | 2 | Cups | |
INGREDIENTS
| 8 | oz | Wine, white dry |
| 2 | oz | Juice, lemon |
| 4 | oz | Cream, heavy |
| 4 | oz | Butter |
| 4 | T | Shallots, chopped |
| Salt, to taste | ||
| Pepper, to taste | ||
| Oyster juice, from the | ||
| shucked oysters |
INSTRUCTIONS
In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 717
Calories From Fat: 590
Total Fat: 67.1g
Cholesterol: 199.6mg
Sodium: 181.6mg
Potassium: 238mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 3.5g
Protein: 2.4g