| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 1 | servings | ||
INGREDIENTS
| 12 | oz | Butter |
| 1/4 | c | Drained capers |
| 4 | Lemon grass stalks; white part only, minced | |
| 1/2 | c | Lemon juice |
| 2 | Shallots; sliced | |
| 2 | tb | Dijon mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A31) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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