| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce07 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Dry white wine |
|
|
Juice of one lemon |
| 1/4 |
c |
Chopped fresh dill |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Heavy cream |
| 5 |
tb |
Unsalted butter; cubed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a sauce pan, combine the shallots, garlic, wine, and lemon. Bring the
liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the
mustard and cream, continue to cook for 2 minutes. Whisk in the butter a
cube at a time, until all the butter is incorporated. Season with salt and
pepper. This recipe yields ?? cups of sauce.
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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