| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | tb | Virgin olive oil |
| 1 | ts | Garlic, peeled and minced |
| 1 | ts | Shallots, peeled and minced |
| 1/4 | c | White wine, dry white or vermouth |
| 1 | ts | Lemon rind, minced grated |
| 1 | tb | Lemon juice |
| 1/4 | c | Heavy cream |
| 6 | tb | Cold unsalted butter, cubed |
INSTRUCTIONS
In small saute pan over high heat combine and simmer olive oil, garlic shallot, white wine, lemon rind ane lemon juice. Reduce to about 2 tablespoons, add cream and reduce again to 1/4 cup. (This happens very quickly, so do not leave the pan.) Reduce heat to medium and whisk in butter, 1 piece at a time, until all butter is melted and sauce is thick. This will take no longer than 1 minute. Strain sauce; this sauce must be kept warm until serving time or it will separate. Do so in a thermos or over a pan of hot water for up to 2 hours before serving. Woman's Day, Spring Cooking & Entertaining; Volume VII, Number 1 (Spring 97) Adapted for MC by Brenda Adams; mc posted 4/13/97 Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to MC-Recipe Digest V1 #565 by Brenda Adams <adamsfmle@sprintmail.com> on Apr 13, 1997
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