| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
8 |
Servings |
INGREDIENTS
| 2 |
|
Shallots, chopped |
| 1 |
tb |
Clarified butter |
| 1 |
c |
Whole kernel corn, drained |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Poblano chili, chopped fine |
| 1 |
c |
Heavy cream |
|
|
Salt to taste |
|
|
White pepper to taste |
INSTRUCTIONS
aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies.
Cook a minute or two then add the ine. BOil to reduce by one-third. Stir
in the Cream and bring to a Oil again. Season to taste with Salt and
Pepper. Puree 2/3 of the orn Sauce then stir back into remainder.
Serve warm with seafood akes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”