| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Sauce |
6 |
Servings |
INGREDIENTS
| 2 |
|
Sticks butter; room temperature |
| 2 |
|
Sticks margarine; room temperature |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
White wine |
| 2 |
tb |
Chopped parsley |
| 1/4 |
c |
Finely chopped onion |
| 5 |
|
Cloves garlic; finely chopped |
INSTRUCTIONS
Blend the butter and margarine together in a mixer, until smooth. Add the
salt, white pepper, olive oil, and wine to the butter mixture and blend.
Add the parsley, onions, and garlic. Mix on high speed, scraping down the
sides occasionally, until the butter turns white, about 10 minutes.
Refrigerate until final assembly.
LE RUTH'S
636 FRANKLIN ST., NEW ORLEANS
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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